Slightly Spicy Chipotle Chicken Salad

Name: Slightly Spicy Chipotle Chicken Salad
Total time: 30 min
Yield: 5
Cuisine: Mexican
Ingredients: ⅔ cup Sour Cream (2/3 cup (160g) sour cream); ⅓ cup Cilantro (1/3 cup fresh cilantro (minced (loosely packed))); 1 piece Chipotle Chili in Adobo Sauce (1 canned chipotle chili in adobo sauce (seeds removed, and minced*)); 1 tsp Lime (1 teaspoon lime juice); 1 tsp Cumin Powder (1 teaspoon ground cumin); 1 tsp Chili Powder (1 teaspoon chili powder); ¼ tsp Table Salt (1/4 teaspoon salt + Salt and pepper); 1 piece Romaine Lettuce (1 large head romaine lettuce (chopped)); 1 lb Chicken Breast (1 pound (about 2 small) boneless skinless chicken breasts (pounded thin)); 0 pieces Taco Seasoning (Taco seasoning (or a little cumin and chili powder)); 2 tbsp Chicken Broth (2 tablespoons chicken broth or water (to deglaze pan)); ½ piece Red Onion (1/2 small red onion (cut root to tip and sliced thin vertically)); 1 can Black Beans (1 15-ounce can black beans (rinsed and drained)); 1 can Corn Kernels (1 can whole-kernel corn (drained)); 1 piece Tomato (1-2 tomatoes (chopped) — up to 2); 1 cup Cheddar Cheese (1 cup sharp cheddar cheese); 0 pieces Salted Nacho Chips (Crushed tortilla chips for topping (optional)) — optional

Slightly Spicy Chipotle Chicken Salad - Dinner (Mexican)

30 minMexican

Servings5

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Egg Free

Ingredients

For 5 servings

Sour Cream⅔ cup · 2/3 cup (160g) sour cream
Cilantro⅓ cup · 1/3 cup fresh cilantro (minced (loosely packed))
Chipotle Chili in Adobo Sauce1 piece · 1 canned chipotle chili in adobo sauce (seeds removed, and minced*)
Lime1 tsp · 1 teaspoon lime juice
Cumin Powder1 tsp · 1 teaspoon ground cumin
Chili Powder1 tsp · 1 teaspoon chili powder
Table Salt¼ tsp · 1/4 teaspoon salt + Salt and pepper
Romaine Lettuce1 piece · 1 large head romaine lettuce (chopped)
Chicken Breast1 lb · 1 pound (about 2 small) boneless skinless chicken breasts (pounded thin)
Taco Seasoning0 pieces · Taco seasoning (or a little cumin and chili powder)
Chicken Broth2 tbsp · 2 tablespoons chicken broth or water (to deglaze pan)
Red Onion½ piece · 1/2 small red onion (cut root to tip and sliced thin vertically)
Black Beans1 can · 1 15-ounce can black beans (rinsed and drained)
Corn Kernels1 can · 1 can whole-kernel corn (drained)
Tomato1 piece · 1-2 tomatoes (chopped) — up to 2
Cheddar Cheese1 cup · 1 cup sharp cheddar cheese
Salted Nacho Chips0 pieces · Crushed tortilla chips for topping (optional) · optional

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Steps

1Dressing
2Combine dressing ingredients in a small bowl and mix. Set aside.
3Chicken
4Salt and pepper chicken and sprinkle with taco seasoning (or a little cumin and chili powder). Grease a pan with cooking spray and cook the chicken over medium-high heat, 5-8 minutes per side, until an instant-read thermometer inserted into the center of the breasts reads 160°F. Set aside on a plate.
5Deglaze the pan with a little chicken broth or water, scraping the cooked brown bits off the bottom and pour over chicken. Let rest for 5 minutes, dice, and set aside.
6Vegetables & Beans
7Spray the pan with a little more cooking spray and add onions (if you like crunchy onions in your salad, you can skip this step), cooking until they are cooked just shy of your preferred level of doneness. Add beans and corn and cook until heated through. Put chicken back in the pan and mix well.
8Assemble
9In a large bowl, combine lettuce, chicken mixture, dressing, and tomatoes. Toss well so that everything is coated in the dressing and serve. Top with cheese and a few crushed tortilla chips if desired. Enjoy!