Saturday, November 22, 2008

Chipotle Chicken Taco Salad

Oh, Cooking Light. Just where would we be without you to swoop in and provide us with such a fantastically delicious-looking recipe?

The dressing for the salad is first, so combine cilantro, sour cream, chipotle chile, cumin, chili powder, lime juice and salt and mix well; set aside.

Now for the main salad. The chicken needs to be cooked before it goes on the salad. We put a blend of spices on our chicken that included cumin, chili powder, paprika, coriander, cinnamon, garlic powder, onion powder, salt and pepper.

Let chicken cool, then shred.

Then, in a large bowl, mix the lettuce, chicken, cherry or grape tomatoes, avocado, red onion, black beans and corn. Then coat with dressing; toss.

The flavors were mixed very well and the seasonings on the chicken blended well with the other ingredients. The dressing wasn't too heavy on the salad. And, aside from cooking the chicken, it is a very quick meal to toss together.

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