Chipotle Chicken Taco Salad

116 Reviews
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Yield
4 servings (serving size: 2 1/2 cups)
By David Bonom
August 2006
RECIPE BY Cooking Light

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.

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

Nutritional Information

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

How to Make It

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

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Ratings & Reviews

lorischlecht's Review

104jewel
August 26, 2014
This was really, really good! I wasn't sure how to roast chicken, so I just cooked a few breasts in a pan with salt and pepper. The dressing could stand to be thinned out, if you wanted to make a bigger salad and still have enough dressing to coat it; but it's not overpowering as it is. If you don't like surprise spicy bites, make sure you chop the chipotle pepper really small, or just take a bit of the sauce instead and mix it in the dressing. I'll definitely make this again!

Great salad

KMBumpus
August 10, 2018
Have made this many times over the years.  The dressing is great and one could easily vary the toppings to suit your taste.  You don't even miss the cheese.

family's Review

Mmouse9401
July 05, 2009
the whole family loved this. The dressing would be great as a dip. Baked some tortilla strips to put on top which was a great addition.

lindatiki's Review

ToriaB
March 21, 2009
Fantastic! Skip the lettuce; it just gets soggy and gross. No other modifications necessary. One of the best main-dish salads I've ever made - I loved it immediately.

LaraRR's Review

user
August 01, 2011
N/A

Mmouse9401's Review

Tina43
September 08, 2014
Wonderful recipe that is equally tasty and healthy!!! Winner all the way!!!

smithker's Review

bendercath
August 23, 2013
Made this salad last night and my husband and I both loved it. I made a couple of changes to the recipe though. I omitted the chipotle chili in adobo sauce since I don't really care for the flavor and added a little extra cumin and chili powder to the dressing. I couldn't find any ripe avocados, so omitted that and I added some chopped jalapeno to the salad to give it a little kick. Yummy. Will definitely make this again.

PeggyHenderson's Review

skklein
July 31, 2012
Fabulous!!!!!!!!!!!!!!!!. I seasoned the chicken with Ms Dash Southwestern seasoning, shucked 2 ears of corn. Grilled both the corn and chicken. Cut the corn off of the cob. My boyfriend LOVED it. Will definitely make again

Melpy84's Review

tehwarrens
May 18, 2009
This was pretty good. I added a splash of milk to the dressing to make it looser. I thought the avocado got lost in the mix.

cyclepatty's Review

drvining
October 03, 2010
Yummy! So easy. I grilled the chicken breast. I did alter the ingredients a bit by stretching the amounts. Used 1 cup of sour cream. A little more cilantro. Herdez Chipotle Chiles, very good flavor. Whole 15 oz. can of corn and more romaine. This of course made for bigger portions. I will make this again.
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