Eat. Pray. LOVE.

This could most possibly be the second best salad I've ever had. Gregg and I love making our own salads and experimenting with flavors , and this is the first salad recipe we've tried. We absolutely loved it. So much that out of this HUGEGANTIC bowl , I only got 2 bowls and Gregg pretty much ate the rest. It's that good. I do suggest if you make this to have , like I said , a HUGEGANTIC bowl. This salad makes lots and lots of salad.

Chipotle Chicken Taco Salad

Dressing: 

• 1/3 cup chopped fresh cilantro ( or be like Gregg and eyeball it.)
• 2/3 cup sour cream
• 1 Tbsp minced chipotle chile canned in adobo sauce 
• 1 tsp ground cumin
• 1 tsp chilli powder
• 4 tsp fresh lime juice
• 1/4 tsp salt

Salad :

• 4 cups shredded romaine lettuce ( I just used the whole thing)
• 2 cups roasted , skinless , boneless chicken breasts ( I'm lazy and got the grilled precooked meat that they have in the lunch meat section. 2 packets of it )
• 1 cup cherry tomatoes halved
• 1/2 cup diced , peeled avocado ( Gregg used 4 avocados. We love avocado in this house.) 
• 1/3 cup thinly , vertically sliced red onion. ( we used yellow onions)
• 1 can black beans rinsed and drained
• 1 can corn rinsed and drained.

To prepare dressing, combine first 7 ingredients, stirring well.
To prepare salad, combine lettuce and remaining ingredients in a large bowl. Drizzle dressing over salad; toss gently to coat. Serve immediately.

Funny thing to point out here. In the directions for the dressing it says to combine first 7 ingredients. If you're awesome like me you'll notice there are ONLY 7 ingredients. Whatever. It's still delicious. I know it doesn't look like enough for the entire salad , but I promise it is.