Home ยป Chipotle Chicken Taco Salad + Weekly Menu

Chipotle Chicken Taco Salad + Weekly Menu


Michigan had a frost last week. The owners of my Community Shared Agriculture (CSA) were concerned that the unusually cold May temperatures would ruin what had been planted. After last year’s fruit crop being completely trashed by the weather, I was concerned, too. But it sounds like everything survived. Phew.

Hopefully, just hopefully, we can start putting spring behind us (and certainly winter), and begin to move into summer temperatures.

Lord knows the mosquitoes were out in full force last night. #notcool


While my CSA deliveries are still a few weeks out, signs of fresh, local produce are here. Other than the fresh picked, local asparagus we’ve been enjoying, the grocery stores are starting to fill up with other local produce. Rhubarb, anyone? 🙂

Even produce that is not yet in season…is beginning to taste a whole lot better. A tomato almost tastes like an actual tomato. I can’t wait to have too many of them luring fruit flies into my home. That’s one problem I don’t mind having. …especially after I learned that a little dish of water, apple cider vinegar, and dish soap do the trick as far as catching the little buggers.


I digress.

Fruits and vegetables are coming into their prime season and salads have been a welcome addition to dinners as of late. When salads are full of this much flavor, this much color, this much texture, this much nutrition, this much fiber…and protein, with fat and sodium levels in check…it is seriously note-worthy. It’s a meal you won’t hear complaints over. Only raves and requests for more.

Yep, it’s one of those.



Chipotle Chicken Taco Salad from Cooking Light

1/3 cup fresh cilantro, chopped
1 cup nonfat plain Greek yogurt
1 chipotle chile, canned in adobo sauce, minced
1 tsp ground cumin
1 tsp chili powder
4 tsp fresh lime juice
1/4 tsp salt

1 head Romaine, chopped
12 oz boneless, skinless chicken breasts, cooked and diced
1 cup cherry tomatoes, halved
1/2 avocado, peeled and diced
1/3 red onion, thinly sliced
1 (15 oz) can black beans, drained and rinsed
1 (8 3/4 oz) can no-salt-added whole-kernel corn, drained and rinsed


To prepare dressing, combine all of the dressing ingredients in a small bowl; mix well and set aside.

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

Yield: 4 entree portions

Nutrition Information (per serving): 300 calories; 5.5 g. fat; 41 mg. cholesterol; 438 mg. sodium; 30.5 g. carbohydrate; 11.0 g. fiber; 34.5 g. protein; 6.3 g. sugar

Result: Incredibly quick to throw together (especially if you use leftover chicken or a rotisserie), and packed with flavor, no calories…this meal was rated 5 stars by Cooking Light reviewers, and I’d have to agree. This was delicious. lots of bold flavors and the yogurt dressing was unique, spicy, fun, and summery. A meal for 300 calories that is this filling and packed with nutrition? Amazing. Enjoy!


Weekly Menu: May 19th – May 23rd

Cookbooking today!

Be well,


Share With Your Friends!


  1. The Candid RD
    May 19, 2013 / 7:31 am

    It actually LOOKS like Chipotle! I wonder if I could trick my brother with this (he literally keeps chipotle in business…seriously).
    I can’t wait for our tomatoes to grow in, because you’re right, the ones now just don’t taste QUITE like a tomato….getting close though!

  2. Terra
    May 19, 2013 / 8:18 am

    I love hearty salads with a southwest flare. The addition of the chipotle would make this salad ROCK! Sounds delicious, Take care, Terra

  3. Amy
    May 19, 2013 / 11:15 pm

    Rhubarb? Does this mean you’ll post a rhubarb recipe soon? I’d love that!! ๐Ÿ™‚ I have yet to work with it. I’d like to bake a rhubarb pie this spring because it’s one of my mom’s favorites, but somehow I usually end up waiting too long until the rhubarb isn’t in season anymore. (Then it’s on to peaches — Mom’s second favorite!)

  4. Peggy
    May 22, 2013 / 5:13 pm

    Oh goodness this looks amazing! My kind of weeknight dinner, for sure!

  5. Pingback: Meal Plan: Fall 2013 Week 9
  6. Giddy
    March 7, 2017 / 2:28 pm

    This one was definitely a winner! Really hearty and tasty.

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