Chipotle Chicken Taco Salad

Jeremy and I are both fans!

SALAD:

4 c. chopped Romaine Lettuce

2 c. chopped grilled chicken (we put any chicken, and it is not missed!)

1 c. cherry or grape tomatoes, washed

1/3 c. vertically-sliced red onions

1 avocado, cubed

1 15-oz. can black beans, rinsed and drained (we also us some pinto beans)

1 8 3/4 oz. can corn, rinsed and drained

DRESSING:
1/3 c. chopped fresh cilantro
2/3 c. light sour cream (or a sunflower sour cream *)
1 1/2 + tsp. adobo sauce from canned chipotle chilies
1 tsp. chili powder
4 tsp. fresh lime juice
¼ tsp. salt

OPTIONAL:

Make sure all salad ingredients that need to be washed or rinsed have been. Combine lettuce, chicken, beans, corn, onion, and tomatoes in a large bowl and gently mix with your hands

Mix dressing ingredients. I say to start with 1 1/2 tsp. of adobo sauce and then go from there, probably 1/4-1/2 tsp. at a time. If you're serving this for a crowd, it's probably better to err on the side of not spicy enough rather than too spicy, but if you're just making it for your family and you have taste buds of steel, have at it. You could even chop up one of the chilies and toss it in there if you're feeling super-brave. Then taste the dressing and you'll know what heaven tastes like. Set dressing aside.

When you're ready to serve, add avocado, tortilla strips, and dressing. Gently combine with your hands and serve.

Ruth's additions: We love this, its tasty and good for us. Not much to add. we have done it more like a cafe rio style with a tortilla on bottom (you could even through in some lime brown rice!)

This recipe is from ourbestbites.com

Sunflower Seed Sour Cream

1 cup raw sunflower seeds

1 cup water

4+ Tablespoons lemon juice

1 garlic clove pressed or 1/2 teaspoon garlic powder

3/4 teaspoon onion powder

3/4 teaspoon salt