Chipotle Chicken Taco Salad
Entree
INGREDIENTS
- Dressing:
- ¼ cup chopped fresh cilantro
- ½ cup fat free Plain Greek yogurt
- 1 tablespoon minced chipotle chile, canned in adobo
- 2 teaspoon ground cumin
- 1 teaspoon chili powder
- 2 tablespoons fresh lime juice
- ¼ teaspoon salt
- ¼ teaspoon pepper
- Salad:
- 4 cups shredded romaine lettuce
- 4- 5 oz. boneless, skinless chicken breasts, cooked and cubed
- 1 cup cherry tomatoes, halved
- ½ cup diced, peeled avocado
- 1/3 cup vertically sliced red onion
- 1 (15oz) can black beans, rinsed and drained
- 1 (8 ¾ oz) can whole-kernel corn, rinsed and drained
INSTRUCTIONS
- To prepare dressing, combine all dressing ingredients, stirring well
- To prepare salad, combine lettuce and remaining ingredients in a large bowl. Drizzle dressing over salad; toss gently to coat. Serve immediately.
NUTRITION INFORMATION
CALORIES:
280
FAT:
6g
CARBOHYDRATES:
23g
SODIUM:
250mg
FIBER:
6g
PROTEIN:
35g
CHOLESTEROL:
75mg
Delicious Dietitian-Approved
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APPETIZERS/SNACKS
BREAKFAST
ENTRÉE
DESSERT
PASTA
SOUP
SALAD
SIDE
