Chipotle Chicken Taco Salad

If you're not familiar with chipotle chiles in adobo sauce, you'll find them in the Latin section of the store. The can will have several chiles inside, along with the adobo sauce. I recommend that you drain a bit of the sauce off, then dump the rest in the blender and pulse. Freeze the leftovers in 1/2 Tablespoon-sized portions--it'll last you for a while. Recipe courtesy of Cooking Light.

Dressing:
1/3 cup chopped fresh cilantro
2/3 cup light sour cream
1/2 to 1 Tablespoon chipotle chiles in adobo sauce--it's pretty spicy stuff!
1 tsp. ground cumin
1 tsp. chili powder
4 tsp. fresh lime juice
1/4 tsp. salt

Salad:
4 cups romaine lettuce
2 cups chopped roasted skinless, boneless chicken breast (about 2)
1 cup cherry tomatoes, halved
1/2 cup diced, peeled avocado
1/3 cup thinly sliced red onion
1 (15 oz.) can black beans, rinsed and drained
1 (8 oz.) can corn, rinsed and drained

Combine dressing ingredients, stirring well. Taste, and add additional chipotles if desired. Combine all salad ingredients in a large bowl, then drizzle with dressing. Toss to combine and serve immediately with tortilla chips.