Chipotle Chicken Taco Salad

• 13 cup cilantro freshly chopped
• 23 cup sour cream, light
• 1 tablespoon chipotle chili peppers minced, canned in adobo sauce
• 1 teaspoon cumin ground
• 1 teaspoon chili powder
• 4 teaspoons lime juice fresh
• 1/4 teaspoon salt
• 4 cups romaine lettuce shredded
• 2 cups chicken breasts chopped roasted skinless, boneless, about 2 breasts
• 1 cup cherry tomatoes halved
• 1/2 cup avocados diced peeled
• 13 cup red onion thinly vertically sliced
• 15 ounces black beans rinsed and drained, 1 can
• 8 3/4 ounces corn kernels, canned no-salt-added, rinsed and drained

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

cilantro freshly, sour cream, chipotle chili peppers, cumin ground, chili powder, lime juice fresh, salt, romaine lettuce, chicken breasts, tomatoes, avocados, red onion, black beans, corn kernels

Taken from recipeland.com/recipe/v/chipotle-chicken-taco-salad-49672 (may not work)