Chipotle Southwest Salad

A terrific summer salad with vegetables and chicken in a mildly spicy chipotle dressing.

INGRIDIENT

DIRECTION

Step: 1

Press chipotle chiles through a fine mesh strainer over a bowl, using a spoon or spatula. Discard the skin, veins, and seeds. Mix the pulp with mayonnaise, lime juice, and salt in a large bowl for the dressing.

Step: 2

Place corn in a pot with water to cover. Bring to a boil and cook until heated through and tender, about 3 minutes. Drain and let cool, about 10 minutes.

Step: 3

Combine cucumbers, tomatoes, black beans, chicken, bell peppers, onion, and cilantro in the bowl with the dressing. Mix in the cooled corn. Top with Cheddar cheese.

NUTRITION FACT

Per Serving: 216 calories; protein 14.4g; carbohydrates 11.8g; fat 12.6g; cholesterol 38.5mg; sodium 443.4mg.

Product salad is morely of the easiest salads to make . It is high in body delight and water content . As fruits contain natural sweetness , you can have it for eat in mornings . The sweetness can will give you enough energy for the day and make body fit with your sweet cravings too.

Salads often get a bad rap for being unpleasant (if they’re feather like and mean) or not good for body (if they’re not lean and mean). The substantial middle ground is less talked about , but it’s exactly where you’ll found the salads that may fuel weight loss.

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