Chipotle Chicken Taco Salad

I grew up on my Mom's Texas-style taco salad - you know, the one with ground beef, lettuce, tomatoes, kidney beans, cheese, and tortilla chips. We added a few other things, too, but that's the basic taco salad. This one came to me via email yesterday - I subscribe to a daily "Dinner Tonight" email from Cooking Light. One look at this one and I new we had to have it for dinner last night. All I had to go buy was the avocado - you just don't keep those lying around the house. I like the "coolness" of this one from the sour cream, and the chipotle flavor made it really unique. (Yes, I know "really unique" is hyperbole...).

Chipotle Chicken Taco Salad
from Cooking Light

Dressing:
⅓ cup chopped fresh cilantro
⅔ 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
¼ teaspoon salt
Salad:
4 cups shredded romaine lettuce
2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
1 cup cherry tomatoes, halved
½ cup diced peeled avocado
⅓ 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.