Chipotle Chicken Taco Salad

Chipotle Chicken Taco Salad- all the flavors of a taco made healthier and super flavorful with a creamy, slightly spicy Greek yogurt dressing!

Course Salad

Cuisine Mexican

Prep Time 20

Total Time 20

Servings servings

Calories 292

Author Kim

Ingredients

Dressing:

2/3 cup Greek yogurt*
1/3 cup packed fresh cilantro chopped
4 teaspoons fresh lime juice
1 tablespoon minced chipotle chile canned in adobo sauce
1 teaspoon ground cumin
1 teaspoon chili powder
1/4 teaspoon salt + more to taste

Salad:

4 cups chopped romaine leaves about 2 heads of romaine
2 cups chopped cooked chicken**
2 vine-ripened tomatoes cut into wedges
1/2 cup diced peeled avocado about 1/2 large Hass avocado
1/3 cup thinly sliced red onion
15 oz black beans, rinsed and drained

Instructions

To prepare dressing, combine all dressing ingredients, stirring well. Set aside.
To prepare salad, combine lettuce and remaining salad ingredients in a large serving or mixing bowl. Top with dressing and toss gently to coat. Serve immediately or store in a sealed container for up to three days.

Notes

*I used nonfat plain Greek yogurt.
**I used rotisserie chicken.
***I made this salad ahead of time to bring to work for lunch and it was delicious, for up to three days, stored in the fridge in a sealed container.

Slightly adapted from Cooking Light.

Nutrition