3 September, 2015
Chipotle Chicken Taco Salad
Who’s in the mood for salad?? Not me, usually! But I make an exception for this spicy salad dish.
I found Chipotle Chicken Taco Salad on the Nutmeg Notebook website a couple years ago. I’m always on the lookout for recipes that are low calorie, but have a LOT of taste, and this one suffices (only 249 calories).
I am usually not one to make salads, even when I am dieting. But this salad is the bomb. It mixes romaine, corn, red onions, chicken, black beans, tomatoes (I use grape tomatoes) and avocados. Then is topped off with a spicy dressing that includes sour cream, cilantro, cumin, chili powder, lime juice and chipotle chilis in adobo sauce.
Now, if you’ve never cooked with chilis in adobo…be careful. They are extremely spicy! The chilis still contain all of the seeds, so I usually cut them open and scrape them out to omit some of the heat. But this is a staple ingredient in the dressing, as not only adds heat, but a beautiful smokey flavor to the dish.
The result is a spicy yet refreshing summer dish!! The recipe makes quite a bit, so you should have leftovers for the following day. If you intend to keep overnight, you might not want to add the avocado your big bowl of salad, as the avocados will brown.
Here is the link for Chipotle Chicken Taco Salad: