Hand-Selected Recipes and Stories Straight to Your Inbox

taco salad

Greg Dupree

Martina McBride's chipotle chicken taco salad


Whip up dinner in a flash with Martina McBride’s stress-free chipotle chicken taco salad

With Memorial Day only days away, we're about to unofficially welcome Summer. While we're all fans of longer days, warmer nights and time spent around the grill, it's also the time of year when temperatures skyrocket.

For many of us, this means coming up with creative and filling dinners that don't require a lot of time spent standing over the heat of an oven. Thankfully, country music star Martina McBride's newest cookbook Martina's Kitchen Mix: My Recipe Playlist for Real Life is full of flavorful, quick and delicious recipes anyone can whip up without breaking a sweat.  This book includes a recipe for her famous chipotle chicken taco salad, which is perfect for a week night dinner spent with family.  

This filling salad is made with grilled chicken breast, black beans, sweet Summer corn, red onion and a spicy chipotle dressing. The dressing makes about 3/4 cup, and you might not use it all on the salad. If you have leftovers, you could use it as a dip or sandwich spread later in the week.

If you want this main course salad to have a little more kick, just up the minced chipotle chiles to taste. Use a cooked rotisserie chicken or grill the chicken breasts on a grill pan on the stove if you don't have, or want to fire up, an outdoor grill. In lieu of grilling the corn, you can remove the kernels from the cob and cook them over medium in a grill pan or skillet until charred and tender making this the perfect no fuss dinner.

Chipotle Chicken Taco Salad
Serves: 4 to 6

2 ears fresh corn, husks removed
2 boneless, skinless chicken breasts (about 1 pound)
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
8 cups chopped romaine lettuce (about 16 ounces)
1 cup halved cherry tomatoes
1 avocado, chopped (about 1/2 cup)
1/2 medium-size red onion, thinly sliced (about 1/3 cup)
1 (15-ounce) can black beans, drained and rinsed

Chipotle Dressing:
2/3 cup light sour cream (plain yogurt may be substituted)
1 tablespoon minced canned chipotle pepper in adobo sauce
4 teaspoons lime juice
1 teaspoon chili powder
1 teaspoon ground cumin
1/3 cup chopped fresh cilantro
1/4 teaspoon kosher salt

Heat a grill to medium-high (about 450 degrees). Coat a cold cooking grate with cooking spray, and place on the grill. Place the corn on the cooking grate and grill, covered, 12 minutes, turning every 2 to 3 minutes or until done. Let stand 5 minutes.

Season the chicken with the salt and pepper. Grill the chicken, covered, 5 minutes on each side or until done. Cut the kernels from the cobs. Discard the cobs. Chop the chicken into 1-inch cubes. Combine the lettuce, tomatoes, avocado, red onion and black beans on a large serving platter. Top with the grilled corn and chicken.

To make the chipotle dressing, mix together the sour cream, chipotle peppers, lime juice, chili powder, cumin, cilantro and salt in a jar with a tight-fitting lid; shake vigorously to blend. Drizzle the salad with the desired amount of chipotle dressing. Serves 4 to 6.