New Recipe

Briana shared this recipe with us so we are going to try it this week. We will let you know the results. BJ swears by it. -Dad-

Lee Harrelson
Chipotle Chicken Taco Salad The creamy dressing mellows the heat from the chiles—and best of all, it can be prepared in less than 30 minutes. Dressing:1/3 cup chopped fresh cilantro2/3 cup light sour cream1 tablespoon minced chipotle chile, canned in adobo sauce1 teaspoon ground cumin1 teaspoon chili powder4 teaspoons fresh lime juice1/4 teaspoon saltSalad:4 cups shredded romaine lettuce2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)1 cup cherry tomatoes, halved1/2 cup diced peeled avocado1/3 cup thinly vertically sliced red onion1 (15-ounce) can black beans, rinsed and drained1 (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.Tip: Add a spoonful of adobo sauce for a spicier salad. Kidney or pinto beans also taste great in this dish.

Yield: 4 servings (serving size: 2 1/2 cups)CALORIES 249 (30% from fat); FAT 8.2g (sat 2.8g,mono 2.9g,poly 0.7g); IRON 2.2mg; CHOLESTEROL 50mg; CALCIUM 106mg; CARBOHYDRATE 25.1g; SODIUM 650mg; PROTEIN 23.3g; FIBER 7g Cooking Light, AUGUST 2006