Saturday, August 14, 2010

Chipotle Chicken Salad

With the weather still reaching high 90's each day it has been hard to come home and want to cook a big, warm meal for dinner. If this terribly, hot weather continues I may start serving ice cream for dinner. This week I just tried my best to cook light dinners avoiding the oven as much as possible.

This recipe I found in Cooking Light is wonderful. It has a great mixture of flavors and the dressing adds a little spciy kick to the dish.

Chipolte Chicken SaladIngredients
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.

Here is what it looked like when I first served it - ahh so nice.

I took a second picture of the salad after I mixed it all up so you could get a glimpse of the creamy dressing and all the "good stuff" that was in this salad.

This is a great meal for this hot, summer nights.

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