I found this recipe on cooking light's website around three years ago. I consider it a life changing event because it introduced me to chipotle peppers canned in adobo sauce and all the amazing smoky spiciness they can impart to a recipe. If you've never tried chipotle peppers in adobo sauce give them a try.
Combine the lettuce, black beans, corn, onions and cherry tomatoes. I like to rinse the beans and corn really well and then pat them dry with a paper towel. While you're doing this throw some chicken on the grill to shred up for the salad.
Then get out your can of chipotle peppers and take one pepper out and chop it coarsely. you can puree' the rest of the peppers and freeze them in ice cube trays or you can store them in the refrigerator after removing them from the can.
Next add the chopped chipotle pepper, cumin, chili powder, garlic clove, cilantro, salt, lime juice and sour cream in a bowl. You might need to add a teaspoon of water to make the dressing easier to pour.
Puree it all together in a food processer
Mix the lettuce mixture and the dressing together. I like to add avocado slices, some cheddar cheese and a few tortilla chips crumbled up. It takes it from a tasty salad to another level of deliciousness.
Chipotle Chicken Taco Salad
adapted from cooking light
1/3 cup chopped fresh cilantro
2/3 cup light sour cream
1 chipotle chili chopped
1 tsp. ground cumin
1 tsp. chili powder
1 lime juiced
1 small clove garlic minced
1/4 tsp. salt
4 cups shredded romaine lettuce
2 cups chopped grilled chicken breast
1 cup cherry tomatoes
1 avocado sliced
1/3 of a red onion finely sliced
1 can black beans
1 can sweet corn
Tortilla chips crushed
To make dressing puree all ingredients in the dressing list together.
To prepare salad, combine lettuce and remaining ingredients in a large bowl. Drizzle dressing over salad; toss gently to coat. Serve immediately.
The Weekend Dish: 4/29/2017
15 hours ago