We love foods with a little kick like this quick main-dish salad. It's full of flavor but light on calories.
Stir together these dressing ingredients and set in fridge while you make the salad:
2 teaspoons dried cilantro
1/3 cup light sour cream
1/2 chipotle chile canned in adobo sauce, diced - use more chile for more heat
1 teaspoon adobo sauce
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
2 teaspoons lime juice
Pinch of salt
Combine these salad fixings in a large bowl:
2 cups baby salad greens
2/3 cup chopped, grilled skinless chicken breast
1/2 cup grape tomatoes, halved
1/2 peeled avocado, diced
1 cup canned pinto beans (about one-half of a 15-oz can), rinsed and drained
½ cup frozen whole-kernel corn, cooked and drained
Pour dressing over salad and toss gently. Divide between two pasta bowls and enjoy immediately! Serve with corn or flour tortillas.
Adapted from a Cooking Light recipe on one of our favorite sites: www.myrecipes.com.