Tuesday, July 26, 2011

Gluten Free Chipotle Chicken Taco Salad

 You know what's rough?
Mondays. Duh. 

But you know what else is rough?
The Tuesday following a Monday that made you wonder if you could actually make it to the weekend. 

Yesterday was just one of those days. It was a perfect storm, really. Everything came together to produce the exact conditions needed for a full out crisis. 

I started the day prepared. I knew it was going to be a busy day. Probably even a 10 or 11 hour work day. For this, I had prepared.

 But then a coworker called in sick. I locked my keys in my car. The keys to the shed at work--the shed that contains everything needed to start this very long day--went missing. Several interns showed up late. They would need to be bused to the work site separately, by me.

All of this happened before 10:30. 
Like I said, perfect storm. 



You know what is totally, completely not rough?
This Chipotle Chicken Taco Salad. 
It's simple. Quick. Easy. And packs a giant flavor punch with minimal effort. 
Seriously. Mix. Toss. Your done. 


So whether it's a Monday, the Tuesday after a Monday, or the Wednesday after the Tuesday after the Monday, this dish is sure to bring a little warm sunshine in the midst of the storm. Eat it piled high over tortilla chips for your fast and flavorful weeknight pick-me-up. 


Chipotle Chicken Taco Salad
Yield: 4-6 Servings
Recipe adapted from Cooking Light


For the sauce:
2/3 cup reduced fat or light sour cream
1/3 cup fresh cilantro, chopped
4 teaspoons fresh squeezed lime juice
1-2 Tablespoons minced Chipotle chile canned in adobo sauce*
1 teaspoon ground cumin
1 teaspoon chili powder
1/4 teaspoon salt
*San Marcos and La Costena brand are gluten free-Check product labels to make sure the recipe hasn't changed.
Salad:
3 cups shredded lettuce (I used romaine and leaf)
2 cups chopped chicken breast
1 cup grape tomatoes, halved lengthwise
1/2 cup diced avocado
1/3 cup thinly sliced red onion
1 can black beans, rinsed and drained

Directions:
1. Mix together all ingredients for the sauce, and pour on the bottom of a large bowl.
2. Layer salad ingredients over top of sauce. Stir gently to coat salad mixture with sauce. Serve immediately with gluten free corn chips.

1 comment:

  1. Sorry you had such a rough day. This looks delicious though! Especially the hunks of avocado!

    ReplyDelete