Chicken Chipotle Salad

It is so hot and I rarely heat up the kitchen in the summertime. I have made this salad from Cooking Light a few times and I love it. I use my own garden lettuce and tomatoes. I make the chicken ahead of time so I have it on hand to assemble the salad quickly. It seems that when the weather is nice, my children refuse to come inside.So I have to think fast and make dinner fast!


Yield

4 servings (serving size: 2 1/2 cups)
Ingredients

* Dressing:
* 1/3 cup chopped fresh cilantro
* 2/3 cup light sour cream
* 1 tablespoon minced chipotle chile, canned in adobo sauce
* 1 teaspoon ground cumin
* 1 teaspoon chili powder
* 4 teaspoons fresh lime juice
* 1/4 teaspoon salt
*

Salad:
* 4 cups shredded romaine lettuce
* 2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
* 1 cup cherry tomatoes, halved
* 1/2 cup diced peeled avocado
* 1/3 cup thinly vertically sliced red onion
* 1 (15-ounce) can black beans, rinsed and drained
* 1 (8 3/4-ounce) can no-salt-added whole-kernel corn, rinsed and drained

Preparation

To prepare dressing, combine first 7 ingredients, stirring well.

To prepare salad, combine lettuce and remaining ingredients in a large bowl. Drizzle dressing over salad; toss gently to coat. Serve immediately.

Tip: Add a spoonful of adobo sauce for a spicier salad. Kidney or pinto beans also taste great in this dish.
Nutritional Information

Calories:
249 (30% from fat)
Fat:
8.2g (sat 2.8g,mono 2.9g,poly 0.7g)
Protein:
23.3g
Carbohydrate:
25.1g
Fiber:
7g
Cholesterol:
50mg
Iron:
2.2mg
Sodium:
650mg
Calcium:
106mg

David Bonom, Cooking Light, AUGUST 2006