Chipotle Chicken Salad

Chipotle Chicken Salad
Serve with baked tortilla chips

Servings: 4

Dressing:
• 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 kosher salt

Salad:
• 4 cups shredded romaine lettuce
• 2 cups diced cooked skinless, boneless chicken breasts
• 1 cup grape tomatoes, halved
• 1/2 cup diced peeled avocado
• 1/4 cup thinly sliced sweet 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.

COOKS NOTE: Add a spoonful of adobo sauce for extra heat. The dressing also makes a great sauce for a grilled chicken sandwich, topped with lettuce and tomato.

Per Serving: 328 Calories; 7g Fat (17.9% calories from fat); 2g Saturated Fat; 37g Protein; 31g Carbohydrate; 9g Dietary Fiber; 72mg Cholesterol; 569mg Sodium. Exchanges: 1 1/2 Grain(Starch); 4 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.