Chipotle Chicken Taco Salad with Watermelon-mango Salad

More recipes from my new Cooking Light cookbook!

Watermelon-Mango Salad
2 cups cubed, seeded watermelon
1 cup sliced, peeled mango
1 1/2 tbsps lime juice
2 tsps honey
1/8 tsp salt
1 tsp fresh chopped mint

Mix lime juice, honey and salt with a whisk. Drizzle over fruit and toss gently to coat. Sprinkle with mint, cover and refrigerate until ready to serve.


Chipotle Chicken Taco Salad
DRESSING:
2/3 cup light sour cream
1/3 cup chopped fresh cilantro
4 tsps lime juice
1 tbsp minced chipotle chile, canned in adobo sauce
1 tsp ground cumin
1 tsp chili powder
1/4 tsp salt

Combine all ingredients and mix well.

SALAD:
4 cups shredded romaine
2 cups chopped roasted skinless, boneless chicken breasts (I used a rotisserie chicken)
1 cup cherry tomatoes, halved
1/2 cup diced avocado
1/3 cup diced red onion
1 can black beans, rinsed and drained
1 small can corn, rinsed and drained

Combine salad ingredients, drizzle with dressing and serve immediately. I also served a side of cilantro-lime rice.

CILANTRO-LIME RICE:
Cook rice and add lime juice, fresh chopped cilantro and garlic salt to taste.


This meal was absolutely delicious! The fruit alone was out of this world. Next time I think I'll omit the lettuce from the taco salad and just serve it as a chipotle chicken salad with tortilla chips or even in a pita pocket. Yum!