Chipotle Chicken Taco Salad

Spice up the summer with some creamy chipotle dressing over a Mexican style salad. This stuff is golden as far as salads go. I realize my last post was also a salad but that just goes to show how salads are the epitome of summer eating in this family. Tonight's dinner was almost a family affair. It took three of us to get this one on the table--not because it's difficult (because it isn't ), rather because we were all hobbling around after an intense all body workout (sitting down isn't an option because it would take a small crane to get us back on our feet). However, enough of the woes of a desperate fitness fraud. Grab your cutting board and start chopping!

Ingredients:

Dressing

2/3 cup light sour cream

1/4 teaspoon salt

1 tablespoon minced chipotle chile, canned in adobe sauce (look in the Mexican section of the grocery)

1 teaspoon ground cumin

1 teaspoon chili powder

1/3 cup fresh cilantro, chopped (maybe less since cilantro is rather strong)

4 teaspoons fresh lime juice (a little less than 1 medium lime)

Salad

1 (15 ounce) can of black beans, rinsed and drained

1 (8 3/4 ounce) can of no-salt-added whole-kernel corn, rinsed and drained

4 cups of lettuce (shredded or at least in small bites)

2 cups of skinless, bone-less chicken breast, cubed

1 cup of cherry tomatoes, halved

1/2 cup of avocados, peeled and diced

1/3 cup of vertically sliced red onion

Directions:

1. Cook chicken in skillet on medium-high heat with 1 tablespoon of butter.

2. Shred lettuce into large bowl.

3. Add tomatoes, avocados, red onion, black beans, and corn.

4. Begin dressing in separate bowl with sour cream.

5. Add minced chipotle chile, cumin, chili powder, and salt.

6. Squeeze the lime and add correct measurement to dressing.

7. Add freshly chopped cilantro.

8. Toss salad with dressing.

Enjoy la cena!

-Cara