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I am working mom who loves to cook and bake. I hope to keep track of recipes and share some of my better ones. In the process, hopefully my photography and cooking will get better and better!

Sunday, September 2, 2012

Chipotle Chicken Salad

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.

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