For some reason salads seem to be thought of as a summer thing. I get it, you don’t have to heat up the house. It is cold and refreshing on a hot day. But a good salad should be enjoyed year round. Personally, I find something about chopped salads to be so appealing. Everything is chopped up into small pieces. It is easy to get a little bit of everything in each bite. And if it has Mexican flavors, than all the better!
I think we can all agree that the dressing is what really makes the salad. Sometimes you want a thick and creamy dressing, but you don’t want to have 1000 calorie salad. Well, I have a creamy chipotle dressing that is perfect for a salad, and is still low in calories. It has a light sour cream base, so you know it is creamy. You could even use plain Greek yogurt if you wanted to bump up the protein. My husband will freely admit that the only reason he will eat a salad is because he wants dressing. If it was socially acceptable to just eat Ranch or Thousand Island with a spoon, I am pretty sure he would!
The best part of making salad at home is you get to pick what toppings you add. I go for chicken, avocado, tomatoes, corn, a little red onion, and then something crispy. I had crispy tortilla strips, but I forgot to add them for the pictures. You could use black beans or pinto beans, add black olives, sour cream, cheese or whatever your taste buds are calling for. It really is up to you.
- 3 Tbls fresh cilantro, , chopped
- 2/3 cup light sour cream
- 1 Tbls chipotle in adobo, , chopped
- 1 tsp cumin
- 1 tsp chili powder
- 1 fresh lime, , juiced
- 1/2 tsp salt
- Chopped Romaine lettuce
- Boneless skinless chicken breasts, , cooked and choped
- Diced tomatoes
- Diced avocado
- Diced red onion
- Corn kernels
- To prepare the dressing mix all of the ingredients in a bowl, and stir until well combined.
- To prepare the salad toss all of the ingredients in a large bowl. Drizzle with the dressing, and toss to coat.
- Serve immediately
Adapted from Cooking Light