This is one of our favorite summer salads. This recipe is very forgiving so feel free to adapt it to your personal taste. It is filled with the goodness of fresh salad tomatoes, avocado, corn, black beans, romaine lettuce and a full flavored creamy Chipotle dressing. The dressing is amazing and you will find yourself making it to use on other salads as well.
Quick and Easy Meal Prep Ideas
I have been getting question lately about quick and easy recipes for busy summer evenings. On the weekends we like to cook up a large batch of chicken breasts, chicken legs, pork chops, Italian sausages, hamburgers or turkey burgers. on the grill and freeze them for easy meal prep down the road.
The trick to reheating the precooked meat is to do it gently in the microwave on a lower power so it doesn’t turn to rubber! The burgers, pork chops, chicken and sausages taste like they just came off the grill and you have dinner ready in just minutes.You need only to prepare a salad or a veggie and your favorite grain for a simple meal.
Cooking the chicken on the grill adds so much flavor which enhances the recipes it is used in. The grilled chicken breast meat can be used in pasta dishes like Quick & Easy Pierogie Casserole, Chinese Chicken Salad, Chicken Fried Rice, Chicken Taquitos, Creamy Light Alfredo Chicken, Cheesy Chicken & Spinach Shells, or Baked Grilled Chicken Chimichangas. Of course quesadillas, nachos, chicken salad and pizza are easy and can be tossed together quickly as well! You can sub the already cooked chicken in so many recipes that you are probably already making.
Chipotle Chicken Taco Salad
- 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.
Yield: 4 Servings Servings Size: Approx 2 1/2 cups
Calories: 249, Fat: 8.2g, Saturated fat: 2.8g, Monounsaturated fat: 2.9g, Polyunsaturated fat: 0.7g, Protein: 23.3g, Carbohydrate: 25.1g, Fiber: 7g, Cholesterol: 50mg, Iron: 2.2mg, Sodium: 650mg, Calcium: 106mg WWPP 6
Adapted from Cooking Light AUGUST 2006
The pre house painting work begins today with a crew coming to power wash the exterior of the house! I have the windows open at the moment to enjoy the cool breeze before I have to batten down the hatches! We don’t have any plans for the weekend other than paint prep which I think we have mostly taken care of. There might be some shrubs that have to be trimmed back and I am sure we will be given direction regarding that when they come to work today!
I have walked three times this week and the weather has been lovely!
Enjoy your weekend!
Add Your Thoughts
What do you fix for Quick & Easy Meals?
Any plans for the weekend?