Chipolte Chicken Salad

I love this salad. It’s right up there for me with my favorite taco salad — one of those “chop up a bunch of those things that you like, toss them all together and voila! a scrumptious dinner” type of recipes. I will be perfectly honest and say that the original recipe for this dish, which I found in my new favorite Cooking Light cookbook, called for black beans, and if you like black beans you should feel perfectly free to throw them on in there. But in my house, I am sorry to tell you that black beans are the enemy, along with: mushrooms, eggplant, lima beans and cilantro. I wish I could like all that stuff, and so does my mother, who keeps getting me to “just try them.” But I have, and I don’t, and I gotta be me.

But everything else in this recipe was A-okay with me — chicken, corn, tomato, avocado, lettuce, all tossed with a spicy sour cream dressing and served with some nice tortilla chips on the side. Which leads me to ask you about one of the great searches of my life: the quest for the perfect tortilla chip. I am looking for suggestions, folks…I still haven’t landed on a brand that makes me stop and sing. So if you have, please share in the comments section? And in the meantime, here is my black-bean-less version of this nifty chicken salad. Yum.

Chipolte Chicken Salad

Chipolte Chicken Salad

Ingredients

Dressing
2/3 cup sour cream
4 teaspoons lime juice
2 tablespoons minced chipolte chile in adobo sauce
1 teaspoon cumin
1 teaspoon chili powder
1/4 teaspoon salt
Salad
4 cups shredded romaine lettuce
2 cups cooked shredded chicken breast
1 cup halved cherry tomatoes
1 peeled and diced avocado
1/3 cup sliced red onion
1 cup corn

Directions

1. Combine all dressing ingredients and mix well.
2. Combine all salad ingredients and toss. Drizzle dressing over salad and toss again. Serve with your favorite tortilla chips...whatever they are.

Yum

Comments

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  1. Anonymous says:

    I like Tostitos White Corn chips. They are light and crispy.
    Leslie in CA

  2. Agreed. Definitely Tostito's Restaurant Variety white corn chips. Forget the fork: they're big enough to scoop up any great salad like this one!

  3. bb and mtb says:

    This looks so good. I might have to skip the tortilla soup I had planned and make this for dinner instead.

  4. Best tortilla chips I have ever had hands-down are the Garden Fresh Gourmet Blue Corn tortilla chips. They're expensive, but they taste so much better than any other chip I've ever had, and they do go on sale sometimes.

  5. Mellisa - Chinook Jewelry says:

    I'm a big fan of Mission Tortilla Strips, they'd be delicious with this salad!

  6. Garden of Eaten Blue Corn Chips are the best! Your salad looks great.

  7. How many does this serve?

  8. Anonymous says:

    On the Border chips

  9. Kate Morgan Jackson says:

    This serves 3-4, depending on how hungry you guys are…and how many tortilla chips are on the side (thanks for all the suggestions and keep 'em coming!!)

  10. mmmmmmm, sounds good and looks so great

  11. Tostitos Multigrain are incredibly addictive. So much better than the other types of Tostitos that I'd rather change my snack plans than settle for a weak substitute.

  12. This sounds like my kind of salad! Delicious. Great photographs. I will be making this one!

  13. Cathy - wheresmydamnanswer says:

    Sounds amazing and the dressing!! I can think of many things that would play well with!!

  14. Veronica M. says:

    I'm all over this one! Thanks for sharing.

  15. Veronica M. says:

    Forgot to tell you–I made this for lunch several weeks ago and we thoroughly enjoyed it. Thanks for sharing!

  16. My favorite chips are Juanita’s. I find them in the organic section at Fred Meyer (Kroger) They are crispy and perfectly salted. My friends call them crack chips because they are so addicting!

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