This salad was so delicious! It is a great light meal. Even my father, who is not exactly adventuresome, pretended to enjoy it. The dressing is not spicy, and I love the avocado in this salad. It is absolutely awesome! I ate it for lunch the second day, and it was still wonderful.
Chipotle Chicken Salad
adapted from Nutmeg Notebook
1/3 cup chopped fresh cilantro
2/3 cup light sour cream
1 whole chipotle chile, canned in adobo sauce, with 1 tsp of sauce added
1 teaspoon ground cumin
1 teaspoon chili powder
4 teaspoons fresh lime juice
1/4 teaspoon salt
4 cups shredded romaine lettuce (2 heads)
1 1/2 lbs chicken (I marinated in 3 tablespoons canola oil, 1 tsp chili powder, 1 tsp salt for a minimum of 6 hours)
1 cup grape tomatoes, sliced
1 cup yellow tomatoes, sliced
1 can black beans, rinsed and drained
2 diced peeled avocadoes
1/3 cup thinly vertically sliced red onion
2 ears corn, boiled for 2 minutes and then cut off the cob.
To prepare dressing, combine first 7 ingredients in a food processor until well combined.
To prepare salad, combine lettuce and remaining ingredients in a large bowl. Drizzle dressing over salad; toss gently to coat. Serve immediately.