Chipotle Chicken Taco Salad

Dressing:

• 1/3 cup chopped fresh cilantro
• 2/3 cup light sour cream or greek yogurt
• 1 tablespoon minced chipotle chile
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 4 teaspoons fresh lime juice
• 1/4 teaspoon salt

Salad:

• 4 cups shredded romaine lettuce
• 2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts) Leftover grilled chicken works too.
• 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 or use frozen

To prepare dressing, combine first 7 ingredients, stir until well mixed.
To prepare salad, combine lettuce and the remaining ingredients in a large bowl. Drizzle dressing over salad; toss gently to coat. Serve immediately. Store leftovers in the fridge – it’s just as good the second day!
Tip: Add a spoonful of adobo sauce for a spicier salad. Kidney or pinto beans also work in this salad.