Chipotle Chicken Salad
Serve with baked tortilla chips

Servings: 4

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 kosher salt

4 cups shredded romaine lettuce
2 cups diced cooked skinless, boneless chicken breasts
1 cup grape tomatoes, halved
1/2 cup diced peeled avocado
1/4 cup thinly sliced sweet 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.

COOKS NOTE: Add a spoonful of adobo sauce for extra heat. The dressing also makes a great sauce for a grilled chicken sandwich, topped with lettuce and tomato.

Per Serving: 328 Calories; 7g Fat (17.9% calories from fat); 2g Saturated Fat; 37g Protein; 31g Carbohydrate; 9g Dietary Fiber; 72mg Cholesterol; 569mg Sodium. Exchanges: 1 1/2 Grain(Starch); 4 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.


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