Meet the Sullivans: Chipotle Chicken Taco Salad

August 8, 2012

Chipotle Chicken Taco Salad

This is a fantastic taco salad and incredibly simple. To make it even easier you can use a rotisserie chicken. Prep the dressing ahead of time and shred the chicken. Immediately before serving toss it all together and enjoy! 

Chipotle Chicken Taco Salad
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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 2 breasts)
1 cup cherry tomatoes, halved
1/2 cup diced peeled avocado
1/3 cup thinly vertically sliced red onion
1 (15-ounce) can black beans, rinsed and drained
1 (8 3/4-ounce) can no-salt-added whole-kernel corn, rinsed and drained

Tip: Add 1 can kidney beans, 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.