I have a weakness for anything with Chipotle pepper in it! I love the smokey heat it imparts to this otherwise simple grilled chicken taco salad. The chipotle in adobo is blended with sour cream, fresh cilantro, lime, and a few spices to make a creamy dressing that I’d be happy to pour over just about anything. I’ve included my latest favorite way to grill chicken- an easy buttermilk marinade that tenderizes the meat and adds just enough flavor but doesn’t overwhelm the other ingredients. If you’ve got some fresh corn, throw that on the grill too! This light taco salad is what summer dinners should be.

Chipotle Chicken Taco Salad

INGREDIENTS

Dressing:
1/3 cup chopped fresh cilantro
2/3 cup sour cream
1 Tbsp. minced chipotle in adobo (I used 1/2 Tbsp. for a mild kick)
1 tsp. ground cumin
1 tsp. chili powder
4 tsp. fresh lime juice
1/4 tsp. salt
freshly ground black pepper, to taste

Salad:
Buttermilk Marinated Chicken* (rotisserie chicken also works well here)
shredded romaine lettuce
cherry tomatoes, halved
sliced avocado
thinly sliced red or green onion
black or pinto beans
corn (fresh and grilled or frozen and toasted in a dry skillet)
cheese (I used grated cheddar and Pepper Jack, as well as some crumbled Cotija)
sliced lime, for serving
tortilla chips, for serving (optional)

*Buttermilk Marinated Chicken:
2 lbs. boneless skinless chicken breast, halved or sliced into strips
1 cup buttermilk
1/4 tsp. salt
1/4 tsp. black pepper
1/8-1/4 tsp. cayenne pepper

DIRECTIONS

1. To make the dressing: Combine the ingredients and whisk well (I prefer to blend them in a food processor). Adjust salt and pepper to taste. Refrigerate until ready to serve.
2. To make the buttermilk marinated chicken: Combine the buttermilk, salt, pepper, and cayenne in a bowl or resealable plastic bag, then add the chicken and stir to coat. Marinate at least 30 minutes or up to about 8 hours. Drain the marinade, season the chicken with a bit more salt, and grill over medium-high heat until cooked through. Let rest a few minutes before slicing to serve.
3. To assemble the salad: Combine the salad ingredients in a large bowl or on individual plates and top with chicken, drizzle with dressing, and serve with lime wedges and tortilla chips on the side.

marinade 30 min to full day, season with salt after draining marinade

(Salad adapted from Cooking Light and marinade adapted from Fine Cooking)