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


Dressing:
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

Salad:
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.