Monday, May 21, 2012

Chipotle Taco Salad

Chipotle Taco Salad

Serves 4-6.

For gluten-free instructions, visit the blog link below!  And even though I tried something new by using ground beef, I will go back to chicken next time.  You just can't beat the grilled chicken in this recipe!
Slightly adapted from: Bake, Eat, Repeat blog

2/3 c. reduced fat or light sour cream
1/3 c. fresh cilantro, chopped
4 t. fresh squeezed lime juice
1-2 T. minced Chipotle chile canned in adobo sauce
1 t. ground cumin
1 t. chili powder
1/4 t. salt

3 c. shredded lettuce
2 c. chopped chicken breast or ground beef
1 c. grape tomatoes, halved lengthwise
1/2 c. diced avocado
1/3 c. thinly sliced red onion
1 can black beans, rinsed and drained

Mix together all ingredients for the sauce, and pour on the bottom of a large bowl (Dressing will be too thick to "drizzle" on top afterward).
Layer salad ingredients over top of sauce. Stir gently to coat salad mixture with sauce.

1 comment:

  1. Your picture of this is so much lovelier than mine! Tough to make sour cream coated ingredients look very appetizing. :) I'm really glad you guys enjoyed this though!