Chipotle Chicken Taco Salad
I love a good taco salad, and this Chipotle Chicken Taco Salad is by far the best one I’ve tried. In fact, this might just be my favorite chicken recipe… ever? The dressing is TO-DIE-FOR. I could put it on just about everything. It’s creamy with smoky chipotle and cumin, balanced by bright cilantro and lime juice.
The chipotle chicken taco salad is a feast of textures, from crisp lettuce to creamy avocado and sumptuous rotisserie chicken. I found this chicken recipe in an issue of Cooking Light circa 2006 and have kept it in the rotation ever since… it’s that good.
Photo Credit: Cooking Light
Servings
4-6
Ready In:
30 Minutes
Good For:
Lunch, Dinner
Chipotle Chicken Taco Salad
Ingredients
- 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 shredded Rotisserie chicken (about 1 chicken)
- 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
Cook’s note:
I use Rotisserie chicken for this chipotle taco salad with chicken recipe as it adds delicious flavor and cuts the prep time down significantly.
If preferred, 2 cups of chopped grilled chicken breast may be used instead.
Step by Step Instructions
Step 1
For the Dressing: combine first 7 ingredients in a small bowl, stirring well. Set aside.
Step 2
Using your hands or a small knife, remove all white meat from the Rotisserie chicken and shred. Set aside.
Step 3
For the Salad: combine the vegetables, black beans, and corn in a large bowl. Toss well to combine.
Step 4
Add the prepared dressing to the vegetables and mix well to ensure it is evenly distributed. Add the chicken and toss again to combine. Test for seasoning and add Salt and Pepper to taste.
Step 5
Serve with lime wedges and tortilla chips (if desired).
Love this Chipotle Chicken Taco Salad as much as I do? Thought so. Why not try my Mediterranean Tuna Salad next?
Chipotle Chicken Taco Salad
Ingredients
- 1/3 cup Fresh Cilantro, chopped
- 2/3 cup Light Sour Cream
- 1 tbsp Minced Chipotle Chile, canned in adobo sauce
- 1 tsp Cumin
- 1 tsp Chili Powder
- 4 tsp Lime Juice
- 1/4 tsp Kosher Salt
- 4 cups Romaine Lettuce, shredded
- 2 cups Rotisserie Chicken, shredded (about 1 chicken)
- 1 cup Cherry Tomatoes, halved
- 1/2 cup Avocado, diced
- 1/3 cup Red Onion, thinly sliced
- 1 15-ounce Can Black Beans, drained
- 1 8 3/4 ounce Can No-Salt Added Corn, drained (may also use fresh corn)
Instructions
- For the Dressing: combine first 7 ingredients in a small bowl, stirring well. Set aside.
- Using your hands or a small knife, remove white meat from the Rotisserie chicken and shred. Set aside.
- For the Salad: combine the vegetables, black beans, and corn in a large bowl. Toss well to combine.
- Add the prepared dressing to the vegetables and mix well to ensure it is evenly distributed. Add the chicken and toss again to combine. Test for seasoning and add Salt and Pepper to taste.
- Serve with lime wedges and tortilla chips (if desired).
Cook's Notes
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