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Chipotle Chicken Salad Recipe Video
|Fresh cilantro||3⁄4 Cup (12 tbs), chopped (For Dressing)|
|Light sour cream||2⁄3 Cup (10.67 tbs) (For Dressing)|
|Chipotle chili||1 Tablespoon, minced (canned in adobo sauce - For Dressing)|
|Cumin||1 Teaspoon, ground (For Dressing)|
|Chili powder||1 Teaspoon (For Dressing)|
|Fresh lime juice||4 Teaspoon (For Dressing)|
|Salt||1⁄4 Teaspoon (For Dressing)|
|Romaine lettuce||4 Cup (64 tbs) (torn or shredded - For Salad)|
|Chicken breasts||2 Cup (32 tbs) (For Salad)|
|Grape tomatoes/Cherry tomatoes||1 Cup (16 tbs), halved (For Salad)|
|Avocado||1⁄2 Cup (8 tbs), diced (For Salad)|
|Red onion||1⁄3 Cup (5.33 tbs), vertically sliced (For Salad)|
|Can black beans||15 Ounce (For Salad)|
|Can whole kernel corn||9 Ounce (For Salad)|
Calories 422 Calories from Fat 111
% Daily Value*
Total Fat 13 g20.2%
Saturated Fat 4.1 g20.7%
Trans Fat 0 g
Cholesterol 13.4 mg4.5%
Sodium 652.7 mg27.2%
Total Carbohydrates 38 g12.7%
Dietary Fiber 11 g44.1%
Sugars 6.3 g
Protein 38 g76.5%
Vitamin A 131.1% Vitamin C 37.3%
Calcium 14.4% Iron 20.5%
*Based on a 2000 Calorie diet
1. In a bowl mix together cilantro, sour cream, chipotle chili and grounded cumin.
2. Add in chili powder, fresh lime juice and salt.
3. Keep the dressing aside.
4. In a large bowl combine lettuce and remaining ingredients.
5. Drizzle the dressing over the salad and toss gently to coat.
6. Serve immediately in a plate.
You can make this spicier if you add a spoonful of the adobo sauce from the can. You may also substitute kidney or pinto beans for the black beans, if you prefer.