¾ cup black beans, drained (use the rest as needed for those who want more)
¾ cup corn (frozen, defrosted)
½ cup shredded cheese
⅓ cup sliced red onion
1 large avocado or 2 small, diced
chopped fresh cilantro for topping
salsa
baked tortilla shell as the bowl- optional (see instructions)
whole wheat tortillas
extra virgin olive oil
For the dressing (double if desired):
½ cup Greek yogurt
2 tablespoons lime juice
2 teaspoons chipotle in adobo sauce (from the canned peppers)
¼ teaspoon cumin
¼ teaspoon chili powder
¼ teaspoon salt
1 tablespoon olive oil
¼ cup cilantro
Instructions
Combine all salad ingredients in a bowl (romaine through cilantro).
For the chicken: combine ¼ teaspoon of the following spices: salt, cumin, chili powder and garlic powder in a small bowl. Sprinkle all over both sides of chicken. Cook on a grill or skillet over medium high heat in 2 teaspoons of oil, 6-7 minutes per side or until juices run clear.
For the tortilla shell: brush whole wheat tortillas with olive oil. Place foil over ramekins. Spray foil with cooking spray. Brush one side of tortilla with olive oil. Lay tortilla (oil side down) over the top of foil and using hands mold down over the ramekin. Lightly brush the top of the tortilla with oil and bake for 7 minutes at 375 degrees. Remove tortilla bowls from ramekins, flip over and bake an additional 3 minutes.
For the dressing: blend all dressing ingredients (yogurt through olive oil) in a blender. Transfer to a bowl.
When ready to serve, spoon salad into taco shell bowls or regular bowls if not using tortilla shells, drizzle dressing over top, top with salsa if desired.
Notes
Double the dressing recipe if plan to use more salad greens. It will keep for days in an airtight jar.
Recipe by Nutritious Eats at https://www.nutritiouseats.com/chicken-taco-salad-with-creamy-chipotle-dressing/