Chicken Chipotle Salad

A super simple salad that is perfect for lunch or a light dinner.

Chipotle Chicken Salad



  • 1/3 cup chopped fresh cilantro
  • 2/3 cup light sour cream
  • 1 Tablespoon minced chipotle chili, canned in adobo sauce
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 4 teaspoons fresh lime juice
  • ¼ teaspoon salt

Mix above ingredients together well and then set aside while you make the salad.


  • 4 cups romaine lettuce torn or shredded
  • 2 cups chopped roasted skinless, boneless chicken breasts -- I used a rotisserie chicken from the deli at my grocery store
  • 1 cup cherry or grape tomatoes, halved
  • ½ cup diced avocado
  • 1/3 cup thinly, vertically sliced red onion
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (8-3/4 ounce) can whole kernel corn, drained and rinsed

Combine lettuce and remaining ingredients in a large bowl.  Drizzle the dressing over the salad and toss gently to coat.  Serve immediately.

You can make this spicier if you add a spoonful of the adobo sauce from the can.  You may also substitute kidney or pinto beans for the black beans, if you prefer.

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Lynn's Recipes: February 2012

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