Chipotle Chicken Taco Salad

Great, full flavoured taco salad but super light on the calories!

Source: http://nutmegnotebook.com/2011/06/chipotle-chicken-taco-salad-2/

Note: If you've never bought canned chipotle peppers before, they are usually found in the Mexican/Taco section in a small can and it will actually say Chipotle Peppers in Adobo Sauce on the front.  You usually only use 1 or 2 in a recipe so to avoid waste, blend up the rest into a puree and store in a labelled ziplock bag in freezer and cut off a piece to thaw out next time you need some.  If you're someone who loves chipotle flavours, instead of freezing it just mix the remaining puree with sour cream or greek yogurt mixed with a little salt, lime juice and cumin and use as a chipotle sauce on whatever you want!

Ingredients:

Dressing:
1/3 cup cilantro
2/3 cup light sour cream
1 tbsp chipotle chile, canned in adobo sauce (1 chili for mild/medium, 2 chilis for spicy)
1 tsp cumin
1 tsp chili powder
juice of 1 lime
1/2 tsp salt

Salad:
4 cups chopped romaine lettuce
2 cups chopped chicken
1 cup cherry tomatoes, halved OR 2-3 chopped roma tomatoes
1 avocado, chopped
1/3 cup thinly sliced red onion or green onion (I don't like the harshness of raw red onion)
1 (15-oz) can black beans, rinsed and drained (or pinto or kidney if you prefer)
1 can whole-kernel corn, rinsed and drained


Directions:

For dressing: Put all ingredients in a food processor/magic bullet/blender and blend together.  If you don't have any of those, mince the chipotle really well and chop the cilantro and then just whisk everything together.

For salad: Put all ingredients in a bowl and toss with dressing.  Serve immediately.