Keeping things basic, light, and still healthy we turned again to a recipe we hadn’t made in a while. Going back to one of our favorite magazines, Cooking Light, we grabbed the recipe for Chipotle Chicken Taco Salad. It’s pretty quick to put together and the chiles in adobo sauce that make up the dressing add a great smokiness to the salad. You can have a humongous serving of the salad and still feel good about what you’ve just shoved into your mouth.
There’s not much to write about this recipe as it comes together fairly easily. It’s probably going to take longer to do the dishes than actually make the dish. Also, the dressing that you make is damn good and you may want to bottle it up to throw on a shoe if you’re hungry. After you make the dressing and put it aside, it’s chop up all the veggies and throw into a bowl. I’m sure you could substitute frozen corn in this recipe if you want to, but using some fresh sweet corn adds some nice flavor.
After the veggies are done and the chicken is cooked, mix everything together and you’re done. Literally, that’s it. Dressing, chop up veggies, cook chicken, done. We threw on some Baked Tostitos tortilla chips on the side which work out great. If you get the bowl version of the tortilla chip it works as a nice scoop to get the food to your mouth if you happen to drop your fork.
So there you have it, another pretty easy and healthy meal. Eating these tasty dishes has gone a long way to keep the wife and I motivated to lose some weight and continue eating right. Being able to bring in great recipes is a definite step in the positive direction. No more fast food and eating out. It’s fresh, healthy, and quick right at home.
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
- 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.Tip: Add a spoonful of adobo sauce for a spicier salad. Kidney or pinto beans also taste great in this dish.