Taco Chicken Salad

Last night for dinner we had a very tasty salad! It was a wonderful meal that filled us up and made us feel healthy (except for the cheddar biscuits I made from Skinny Recipes). This salad recipe is definitely a keeper! Thank you Our Best Bites for a great salad recipe!

Salad:

4 cups romaine lettuce, chopped (I used a bag of the romaine salad mix with carrots)
1 cup cherry tomatoes, halved
1 avocado, cubed
1 (15 oz.) can black beans, drained and rinsed
1 (8 3/4 oz.) can corn, drained and rinsed
Taco grilled chicken (recipe below)

Dressing:

1/3 cup fresh cilantro, chopped (I didn't mix in with the dressing because Adam doesn't like it so I just sprinkled it on top of my salad)
2/3 cup sour cream
1 1/2 teaspoons (or more if you like extra heat) adobo sauce from canned chipotle chiles
1 teaspoon chili powder
4 teaspoons lime juice
1/4 teaspoon salt (or more for taste)

In a big bowl, toss all salad ingredients together except the chicken.

In a small bowl, mix all dressing ingredients together. Test taste to see if you need more adobo sauce or salt.

Plate salad on individual plates, top with chicken and then dressing.

Taco Chicken Recipe

1 pound chicken tenders (you can use boneless skinless breasts or thighs if you want)
Juice of 2 limes
1 Tablespoon red wine vinegar
3 cloves garlic, minced
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon Kosher salt
1/2 teaspoon black pepper

Place chicken in a plastic marinading container or a large Zip Loc bag. Add the lime juice, vinegar and garlic. Move chicken around to coat. This will not completely cover the chicken so just move the chicken around every once in awhile as it marinades. Marinade for 4-8 hours.

Heat the grill. Remove chicken from marinade and discard marinade. In a small dish, combine chili powder, cumin, salt and pepper. Rub mixture all over chicken.

Grill about 5 minutes per side or until cooked through.

Remove from heat and allow to stand for a few minutes before serving.