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Friday, August 12, 2016

Meal Idea Chhicken Taco Salad

Its hot out there this yummy dish will make your mouth hot but your kitchen will stay cool

1/3 cup chopped fresh cilantro
 2/3 cup light sour cream 
1 tablespoon minced chipolata Chile 
1 teaspoon ground cumin 
1 teaspoon chili powder 
4 teaspoons fresh lime juice 
1/4 teaspoon salt 

4 cups shredded romaine lettuce 
2 cups chopped roasted boneless chicken breasts (about 2 breasts) 
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 
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 Serve immediately.

David Bonom, Cooking Light 
AUGUST 2006 

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