Chipotle-Chicken Taco Salad

Dressing::
1/3 cup chopped fresh cilantro
2/3 cup sour cream
1 tbsp. minced chipotle chile, canned in adobo sauce
1 tsp. cumin
1 tsp. chili powder
4 tsp. fresh lime juice
1/4 tsp. salt

Salad:
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 15oz. can black beans, rinsed and drained
1 8oz. can whole-kernel corn, rinsed and drained

Combine all the Dressing 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 with
Watermelon-Mango Salad (see below) and baked tortilla chips.

Watermelon-Mango Salad:
2 cups cubed seeded watermelon
1 cup sliced peeled mango
1½ tbsp. fresh lime juice
2 tsp. honey
Salt to taste
1 tsp. chopped fresh mint

Combine together watermelon and mango in a bowl. Set aside.

Combine juice, honey and salt with a whisk. Drizzle over fruit. Toss gently
to coat. Sprinkle with fresh mint. Serve with Chipotle Chicken Taco Salad
and baked tortilla chips.

4 servings