Tuesday, June 22, 2010

Chipotle Chicken Taco Salad

The CREEPIEST thing happened when I was making this salad. The salad, oh it was divine, it is a recipe from the magazine Cooking Light on but let's just say that I have lost all faith in bagged grocery products.  As I was measuring out the 8 cups of romaine lettuce (I doubled the recipe),  I noticed a little critter in my bowl of greens.  A live WASP!  Needless to say I freaked out a little bit, but my mom came to the rescue and squished the little demon right there in the bowl.  The bowl that would contain our dinner.

Not even a WEEK ago, we were doing the same exact thing- measuring out cups of lettuce from a bag- and found a live MOTH that had been hibernating in there.  are you serious, people?!  These bags were two different brands, mind you, because after last week's episode we didn't trust the "Marketside" by Walmart brand.  Well I guess we can't trust any brands anymore.

We definitely threw the bug-infested lettuce away and luckily happened to have a fresh head of lettuce in the fridge, which is what we chopped up to use for this salad.

No more bagged lettuce for me, thank you very much.

Chipotle Chicken Taco Salad

Yield: 4 servings (serving size: 2 1/2 cups)
1/3  cup  chopped fresh cilantro
2/3  cup  light sour cream
1  tablespoon  minced chipotle chile, canned in adobo sauce
1  teaspoon  ground cumin
1  teaspoon  chili powder
4  teaspoons  fresh 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 tomatoes, halved
1/2  cup  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

To prepare dressing, combine first 7 ingredients, stirring well. To prepare salad, combine lettuce and remaining ingredients in a large bowl.  Drizzle dressing over salad; toss gently to coat.  Serve immediately.
Tip: Add a spoonful of adobo sauce for a spicier salad.  Kidney or pinto beans also taste great in this dish.

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