• 4servings
  • 20minutes

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB2, B6, B9, B12, C, D
MineralsIodine, Chromium, Manganese, Silicon, Calcium

Ingredients Jump to Instructions ↓

  1. SALAD:

  2. 4 cups chopped Romaine lettuce

  3. 2 cups chopped grilled chicken

  4. 1 cup cherry or grape tomatoes, washed

  5. 1/3 cup vertically-sliced red onion s

  6. 1 avocado , cubed

  7. 1 15oz can black bean s, rinsed and drained

  8. 1 8 

  9. 3/4oz can corn , rinsed and drained

  10. DRESSING :

  11. 1/3 cup chopped cilantro

  12. 2/3 cup light sour cream

  13. 1/2 tsp adobo sauce from canned chipotle chilies

  14. 1 tsp chili powder

  15. 4 tsp fresh lime juice

  16. 1/4 tsp salt

Instructions Jump to Ingredients ↑

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

  2. Mix dressing ingredients. I usually start 1 1/2 tsp of adobo sauce and then go from there, probably 1/4-1/2 tsp at a time. If you’re serving this for a crowd, it’s probably better to err on the side of not spicy enough rather than too spicy. You could even chop up one of the chipotle chilies and toss it in there if you’re feeling super spicy.

  3. If you’re going to add tortilla strips, fry them now and allow them to cool. I usually don’t add them.

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


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