Penn Herb Wellness Guide
Santa Fe Salad with Sour Cream-Chipotle Dressing
Ingredients
- Chicken3 boneless, skinless chicken breasts (use 4 if desired)
- 1/2 tsp cumin
- 1/2 tsp coriander
- 1/2 tsp dried cilantro
- 1/2 tsp dried oregano
- 1/2 tsp black pepper
- 1 pinch kosher salt, or to taste
- 1 dash cayenne pepper (optional)
- 1 Tbs olive oil
- Dressing1 cup sour cream
- 1 lime, juiced
- 1 pinch kosher salt
- 2 Tbs olive oil (more if needed)
- 1 chipotle pepper, chopped, and a little of its adobo sauce (add more peppers if desired)
- Salad1 15 oz can black beans, rinsed and drained
- 2 cups frozen sweet corn, thawed
- 2 tomatoes, diced
- 2 Tbs freshly chopped cilantro
- 1/2 med red onion, chopped
- 1 large head romaine lettuce
Directions
- Preheat skillet. Cut chicken into bite-sized pieces.
- Toss chicken with cumin, coriander, cilantro, oregano, pepper, salt, and cayenne pepper (if desired). Drizzle pan with olive oil. Saut chicken until browned.
- Prepare dressing by adding all ingredients to a bowl and mixing well. Add the peppers a little at a time to get the desired heat level. Set aside.
- Prepare salad by combining black beans, corn, tomatoes, cilantro, and red onions in a large bowl. Mix well.
- Add shredded lettuce to salad plates. Top each with bean and corn mixture. Follow by adding cooked chicken and then finish with dressing.
Nutrition Facts
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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.