Tuesday, August 10, 2010

Chipotle Chicken Taco Salad

Anything with chipotle in the title of the recipe has my attention. Reading through the recipe, this sounded like a winner, thanks to Cooking Light. That's right, it's a light recipe. Though, I don't know that I did much to help the lightness.

Chipotle Chicken Taco Salad

1/3 cup chopped fresh cilantro
2/3 cup light sour cream
1 Tb. minced chipotle chile, canned in adobo sauce
1 tsp. ground cumin
1 tsp. chili powder
4 tsp. fresh lime juice
1/4 tsp. salt

4 cups shredded romaine lettuce
2 cups chopped cooked, boneless, skinless chicken breast (about 2)
1 cup cherry tomatoes halved
1/2 cup diced, peeled avocado
1/3 cup thinly, vertically sliced red onion
1 - 15 oz. can black beans, rinsed and drained
1 - 8 3/4 oz. whole-kernel corn, rinsed and drained

To prepare dressing, combine first 7 ingredients, stirring well.

For salad, combine lettuce and remaining ingredients in a large bowl. Drizzle dressing over salad; toss gently to coat. Serve immediately.

I washed all of the romaine lettuce, but only shredded as much as I thought we would need. You'll probably have a lot more lettuce from a head of romaine than you'll need for this recipe. I stored the washed leaves wrapped in a paper towel in a ziplock. I also rinsed the can of corn and beans together. Basically I just added as much ingredients as I thought we would use for ht meal and put the rest in tupperware containers to mix later. Always mix the salad right before eating, otherwise it'll get gross sitting in your fridge.

I then tossed all the ingredients with the dressing and piled it in a warmed tortilla. Wrap it up and serve with chips.

Did a salad ever look so good?

Don't get the title of this post wrong, I did not make a salad for dinner and serve it to Wes. That would not have been enough for him. Me, on the other hand, would've been fine with it. So I took the recipe and turned it into a wrap with homemade potato chips.

With the chicken, you can use a store bought rotisserie chicken and shredded it or just cook up some chicken breasts. I had three chicken breasts that I pounded, dredged in a mixture of salt, pepper, garlic powder, cayenne powder and paprika. I then grilled it to give it a smoky flavor. Oh, boy did it come out smelling good. Could have been because I accidentally added a whole lot of cayenne pepper which gives a smoky heat.

Besides the chicken, this dressing was SPICY! Granted, I probably added more than a tablespoon of chiles (I used about two chiles) and added a little spoonful of the sauce. Wes and I were gulping down the beverages in between bites of the wrap. But the dressing is so good. I didn't use the light sour cream like the recipe suggests and I almost left out the cilantro because I didn't have any. It is so packed full of flavor with the cilantro, cumin and lime juice. You can definitely scale back the heat by adding less of the chipotles. But those nutritionists out there say to eat spicy things because you'll end up eating less. Maybe that's why this meal is light....

For the potato chips, I cut some russet potatoes into thin slices, tossed them with vegetable oil and salt on a baking pan and baked in a 500 degree oven for about 15 minutes or so. Depending on how thin you slice them, the shorter amount of time it'll take. Keep an eye on them so they don't burn. You can flip them over if you notice the bottoms are already getting brown. They're good for that night, but don't do well the next day. Maybe one day I'll fry them and make real potato chips. But for now, these will do.

Love, love the salad. And like I said, it is light if you follow the recipe as is. If you like southwestern food, you'll like this salad. And it's easy to do.


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