This salad is not lacking of taste. It is loaded with veggies, beans, and chicken. And is tossed together in a creamy dressing. It reminds me a lot of having a Chipotle burrito bowl without the rice and with a lot more lettuce.
I modified a recipe that I found on Nugmeg Notebook. I took out the chipotle chiles canned in adobo sauce because I couldn't for the life of me find them in a store. I don't know if I was looking down the wrong aisle or what? Because of this I dropped the Chipotle from the name of the recipe because I thought it was weird to keep it if I didn't have them in the ingredients anymore. The salad turned out great without them.
I added in diced jalapenos to give it more of a kick. I also doubled the avocado in the recipe from 1/2 an avocado to 1 whole avocado because I didn't want it to go to waste. This change moved the amount of weight watchers points up one per serving.
Chicken Taco Salad
Adapted from: Nutmeg Notebook
Ingredients
Dressing:
- 1/3 cup chopped fresh cilantro
- 2/3 cup light sour cream
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 4 teaspoons lime juice
- 1/4 teaspoon salt
- 4 cups shredded romaine lettuce
- 2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
- 1 cup cherry or grape tomatoes, halved (I like grape tomatoes so much more)
- 1 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
- 1 (4-ounce) can diced jalapenos (optional)
To prepare dressing:
- combine first 7 ingredients
- stirring well
- combine lettuce and remaining ingredients in a large bowl
- Drizzle dressing over salad; toss gently to coat
- Serve immediately
Servings = 4
Serving size = about 2 1/2 cups
Weight Watchers Points Plus = 7
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| 1 serving = about 2 1/2 cups |
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