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.
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!
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