Recipe: Chipotle Chicken Salad

Once again, I was inspired by Pinterest for this recipe.  I love anything with corn and black beans, so I knew I would like this salad. It's great for this time of year with tomatoes, corn, and some chicken from the grill.  I have made salad very similar to this before; however, I tried  a new dressing recipe that I got from the Nutmeg Notebook website.

Ingredients:
Romaine lettuce
1 can of black beans, rinsed and drained
1 can of corn, drained (you could easily use frozen or fresh corn too)
Cherry tomatoes
Red onion
Grilled chicken
Avocado

All of these ingredients are pretty much optional.  I didn't use avocado, but if you like it, go ahead.  You could also add some cheese or strips of corn tortillas that you can get by the croutons.

Dressing:
1/3 cup chopped cilantro
2/3 cup light sour cream
1 tbsp. minced chipotle chile, canned in adobe sauce
1 tsp. ground cumin
1 tsp. chili powder
4 tsp. lime juice
1/4 tsp. salt

Mix all these ingredients together and chill.  I used 2 tbsp. of chipotle chiles because I like spicy food and I didn't use quite as much cilantro because I think a little bit goes a long way for me.

So, all you have to do is prepare your salad and mix with the dressing.  I had spiced up my chicken with some of the similar spices, cumin, cajun, chili powder, salt and pepper.  I grilled it on the grill, and sliced it up for the salad.

I thought this turned out pretty good!  I thought the dressing was a nice change from the traditional ranch or lime dressing that would be used for this type of salad. I would have liked a little crunch, so next time I might have some tortilla strips on top.  Enjoy!

~Kate