Chipotle Chicken Taco Salad

This salad is amazingly delicious!  I loved it!  It was so easy to throw together and was surprisingly filling as well.

SALAD:

4 cups chopped Romaine Lettuce

2 cups chopped grilled chicken (we used the recipe for Taco Chicken)

1 cups cherry or grape tomatoes, washed

1 avocado, cubed

1 15-oz. can black beans, rinsed and drained

1 8 3/4 oz. can corn, rinsed and drained
tortilla strips (optional)
shredded cheese (optional)

CHIPOTLE DRESSING:

1/3 cup chopped fresh cilantro
2/3 cup fat free sour cream
1 1/2 + tsp. adobo sauce from canned chipotle chilies
1 tsp. chili powder
4 tsp. fresh lime juice

¼ tsp. salt

  

Make sure all salad ingredients that need to be washed or rinsed have been.

Combine lettuce, chicken, beans, corn, onion, and tomatoes in a large bowl and gently mix with your hands.  

Mix dressing ingredients. I blended them together in the blender.

I made my own tortilla trips by stacking corn tortillas on top of each other and slicing into strips with a pizza cutter.  I fried them in canola oil for a few minutes until they were golden.  I then let them soak on a paper towel and sprinkled a little salt on top.

When you’re ready to serve, add avocado, tortilla strips, and dressing. Gently combine and serve.

Makes 4 servings.

Each serving is 9 points+ without dressing or 10 points+ with 2 Tbsp dressing. (I didn't figure in the tortilla strips or the cheese with the points.)

:::Emily:::