Summary: It’s hearty and filling, but won’t leave you needing an after-dinner nap.
Ingredients:
For the sauce:
- ⅔ cup sour cream
- ⅓ cup fresh cilantro, chopped
- Juice of 1 lime
- 1 minced Chipotle chili pepper in adobo + 1 -2 Tablespoons of the sauce
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ¼ teaspoon salt
- *San Marcos and La Costena brand are gluten free-Check product labels to make sure the recipe hasn’t changed.
For the Salad:
- 4 cups chopped lettuce (I used romaine and leaf)
- 2 cups chopped chicken breast
- 1 cup grape tomatoes, halved lengthwise
- 1 avocado, sliced
- ½ red onion, thinly sliced
- 1 can black beans, rinsed and drained
- Shredded Mexican cheese (optional)
- Gluten free corn tortilla chips
For instructions please visit: Neighborfoodblog
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