A Southern Grace decided to have a "Beat the Heat" blogging event. In order to help beat the heat, we were to cook, er not cook actually, make a dish that didn't require turning on the oven or cooking on top of the stove (though ice cream makers were okay).
I came across this recipe on several sites but I think it originated in an August 2006 issue of Cooking Light. It was sent to me in a newsletter I get from My Recipes. It sounded perfect for a summer dinner, no heating of appliances required.
Mr. L and I both really liked this. We buy rotisserie chickens from Costco all the time and we never do much other than eat the chicken as is. This dish is something that I can easily make and usually have all the ingredients (or similar) on hand. Plus it's HEALTHY...wahooo...and I did substitute whole wheat pita triangles for the tortilla chips.
I did think the dressing might be a little hot (I added a bit more chipotle than called for) but it melded well with the salad once it was mixed together. I've never cooked a Cooking Light recipe before so I just may have to start buying the magazines.
CHIPOTLE CHICKEN TACO SALAD
1/3 cup chopped fresh cilantro
2/3 cup light sour cream
1 tablespoon minced chipotle chile, canned in adobo sauce
1 teaspoon ground cumin
1 teaspoon chili powder
4 teaspoons fresh lime juice
1/4 teaspoon salt
4 cups shredded romaine lettuce
2 cups chopped roasted skinless, boneless chicken breasts (about two breasts)
1 cup cherry tomatoes, halved
1/2 cup diced peeled avocado
1/3 cup thinly vertically sliced red onion
1 (15-oz) can black beans, rinsed and drained
1 (8 3/4-oz) can no-salt-added whole-kernel corn, rinsed and drained
To prepare dressing, combine first 7 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.
Recipe Tip: Add a spoonful of adobo sauce for a spicier salad. Kidney or pinto beans also taste great in this dish. Makes 4 two and a half cup servings. (249 calories a serving).
Note: I used probably a bit more than two tablespoons chipotle chili. I used pre-packaged romaine lettuce hearts (I used a knife to shred them). I used a whole avocado. I used one cup of frozen petite corn in stead of the canned.
Note: It says to "drizzle" dressing but my dressing was pretty thick. I just globbed it on top. It seemed to mix in pretty easy.
This made a good "pita stuffing" but I'm sure it would taste great with tortilla chips (though it would add more calories).