Chopped Chicken Taco salad with Chipotle dressing
Tired of the same old salad...spice things up a bit with this Chipotle dressing.
1 lb boneless, skinless chicken breast, grilled and sliced
salt and pepper or taco chicken for chicken
2 ears of corn, shucked
1 15 oz can black beans, drained and rinsed
1 Tbsp unsalted butter, melted
romaine lettuce, washed and torn
red onion, sliced
avocado, cubed
tortilla chips
grape tomatoes or cherry tomatoes, sliced (or whatever you have in your garden).
Dressing
juice from half a lime
3/4 c may
1/3 c buttermilk
1-2 chipotles, seede and 1 1/2 tsp of adobe sauce from can
1/2 tsp cumin
1/4 c cilantro
Put all above ingredients into a blender and mix until smooth.
Season chicken with salt and pepper or taco chicken seasoning. Soak corn in husk in cold water for about 20 minutes. Preheat grill to medium-high. Grill chicken 10-15 minutes and corn until done. Let corn cool and then shuck. Set aside. Mix corn and beans together in a bowl.
Assemble the salad greens and top with desired toppings, sliced chicken and toss in the dressing to coat the lettuce leaves.
Note: I found that the dressing was rather tangy so beware. I also had a lot of extra dressing to I mixed in 1 tbsp of sour cream into about 1 cup of dressing and served it with chips. It made a creamy, spicy dip.
1 lb boneless, skinless chicken breast, grilled and sliced
salt and pepper or taco chicken for chicken
2 ears of corn, shucked
1 15 oz can black beans, drained and rinsed
1 Tbsp unsalted butter, melted
romaine lettuce, washed and torn
red onion, sliced
avocado, cubed
tortilla chips
grape tomatoes or cherry tomatoes, sliced (or whatever you have in your garden).
Chipotle peppers in Adobe sauce
Dressing
juice from half a lime
3/4 c may
1/3 c buttermilk
1-2 chipotles, seede and 1 1/2 tsp of adobe sauce from can
1/2 tsp cumin
1/4 c cilantro
Put all above ingredients into a blender and mix until smooth.
Season chicken with salt and pepper or taco chicken seasoning. Soak corn in husk in cold water for about 20 minutes. Preheat grill to medium-high. Grill chicken 10-15 minutes and corn until done. Let corn cool and then shuck. Set aside. Mix corn and beans together in a bowl.
Assemble the salad greens and top with desired toppings, sliced chicken and toss in the dressing to coat the lettuce leaves.
Note: I found that the dressing was rather tangy so beware. I also had a lot of extra dressing to I mixed in 1 tbsp of sour cream into about 1 cup of dressing and served it with chips. It made a creamy, spicy dip.
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