Chipotle Chicken Taco Salad

Chipotle Chicken Taco Salad Recipe

Lee Harrelson

Serve a zesty chicken taco salad drizzled with a chipotle chile, cumin, and cilantro dressing. The smokiness of the chipotle brings out the rich flavors of the roasted chicken breasts.


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

Recipe from

Cooking Light

Nutritional Information

Calories 249
Caloriesfromfat 30 %
Fat 8.2 g
Satfat 2.8 g
Monofat 2.9 g
Polyfat 0.7 g
Protein 23.3 g
Carbohydrate 25.1 g
Fiber 7 g
Cholesterol 50 mg
Iron 2.2 mg
Sodium 650 mg
Calcium 106 mg


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
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


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.

David Bonom,

Cooking Light

August 2006
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