Sometimes I eat healthy . . . a light Chicken Taco Salad

In my quest to keep things light around here most of the time, (I can't manage it all of the time, I'm only human you know . . . ) I made myself a chicken salad for my tea tonight, whilst Todd chowed down on a Pork Pie . . . with English Mustard. (There's no accounting for taste, lol)



Mind you . . . the Toddster probably thought the same thing when he saw my salad . . . he's not that big a fan of salad, although he does admit I don't make a bad one.



I adapted this recipe from one I found in CookingLight, August 2006. I love Cooking Light Recipes. I have never had a bad one yet. Perhaps I am just lucky. The only problem I have usually is getting the same ingredients . . . so oftimes my results are not quite as low in calories as theirs are . . . but I figure I am still winning the calorie battle anyways.



This is a delicious salad, made zesty with the smoky flavour of chipolte chili in the dressing, filled with lots of fabulous flavours and textures . . . creamy avocado, meaty black beans, sweet corn, crisp lettuce . . .



Of course the cheese and added crunch of the tortilla chips are my own addition . . . but a gal needs a little bit of indulgence I think, don't you??



*A Lighter Chicken Taco Salad *
Serves four
Printable Recipe

Zesty and flavourful and pretty healthy too! I love this.

For the Dressing:
a handful of chopped fresh coriander (about 1/3 cup)
145g light sour cream (2/3 cup)
1 TBS minced chipolte chile in adobe sauce
1 tsp ground cumin (toasted first in a hot skillet)
1 tsp chili powder (toasted first in a hot skillet)
4 tsp fresh lime juice
pinch salt

For the Salad:
4 cups of shredded romaine lettuce
2 cooked boneless skinless chicken breasts, chopped
2 medium ripe tomatoes, cut into chunks
1/2 of a medium red onion, peeled and thinly sliced
1 small avocado, peeled and diced
1 425g tin of cooked black beans, drained and rinsed (15 ounce)
1 small tin of salad corn, drained and rinsed (qb out 1 cup)

To Garnish: (optional)
a handful of crushed tortilla chips
a handful of grated medium cheddar cheese or Jack cheese

Whisk together all of the dressing ingredients, making sure they are well combined. Set aside and chill.

Combine all of the salad ingredients in a bowl, with the exception of the tortilla chips and the cheese. Add the dressing and toss together. Divide amongst four chilled plates. Top with the corn chips and cheese. Serve immediately.

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