Mexican Chopped Salad with Chipotle Dressing
This salad is amazing! My husband even claimed this was his favorite meal ever.
Mexican Chopped Salad with Chipotle Dressing
Yields: 4-6
Ingredients:
1 pound shredded chicken
10 (6-inch) Old El Paso flour tortillas
1 head romaine lettuce, chopped
1 can sweet corn, whole kernels
1 can black beans, rinsed and drained
1 pint cherry tomatoes, quartered
1 large orange pepper, diced
1/2 medium red onion, chopped
1 ripe avocado, diced
1 tablespoon taco seasoning
2 tablespoons salsa
3 Tablespoons fresh cilantro, chopped
2/3 cup sour cream (light is fine)
1 tablespoon chipotle in adobo sauce
1 fresh lime, juiced
Instructions:
Preheat oven to 400 degrees F. Spray both sides of tortilla shells with non-stick cooking spray. Align prepared shells in an even stack and cut down the middle. Dice the halves into about 1/4" strips. Arrange strips in a single layer on a silpat lined baking sheet. Season with salt to taste. Bake for 10 to 12 minutes until golden brown, flipping the strips once during baking.
While the tortilla strips are baking, chop lettuce, tomatoes, orange pepper, onion, and avocado. Drain and rinse the corn and black beans. Add chopped vegetables, corn, black beans and chicken to a large bowl.
In a blender or food processor, combine cilantro, sour cream, chipotle in adobo, lime juice, taco seasoning and salsa. Pulse until creamy and smooth.
Pour the dressing over the bowl of vegetables and toss until coated. You can top the salad with the tortilla strips or serve on the side. The salad is served best cold.