Chipotle Chicken Salad

I had gotten stuck in a bit of a rut with our same old salad each week.  I came across this recipe and we both really enjoyed the change. 
 
Chipotle Chicken Taco Salad
from Nutmeg Notebook
Dressing:

• 1/3 cup chopped fresh cilantro
• 2/3 cup light sour cream
• 1 tablespoon minced chipotle chile, canned in adobo sauce
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 4 teaspoons fresh lime juice
• 1/4 teaspoon salt

Salad:

• 4 cups shredded romaine lettuce
• 2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
• 1 cup cherry tomatoes, halved
• 1/2 cup diced peeled avocado
• 1/3 cup thinly vertically sliced red onion
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (8 3/4-ounce) can no-salt-added whole-kernel corn, rinsed and drained

To prepare dressing, combine first 7 ingredients, stirring well.
To prepare salad, combine lettuce and remaining ingredients in a large bowl. Drizzle dressing over salad; toss gently to coat. Serve immediately.

Asian Pear and Pecan Waldorf Salad

I came across this recipe in Fitness Magazine this month and like all of the ingredients, so I tried it out and really liked it.  I did forget to buy a pear (really?) so I substituted apple and then I also added in carrots because they are good and some grilled chicken breasts to make it a more substantial meal.

Asian Pear and Pecan Waldorf Salad
From Fitness Magazine

Ingredients
1/3 cup reduced-fat mayo
3 tablespoons plain Greek yogurt
3 tablespoons freshly squeezed lemon juice
1 teaspoon dijon mustard
1/4 tsp salt
1/4 tsp black pepper
2 tablespoons chopped fresh chives (I left these out)
1 large Asian pear cored and cubed
2 cups chopped Romain lettuce
5 celery stalks, chopped
1 cup seedless red grapes halved
1 cup lightly toasted pecan halves (10 minutesish at 350 to toast)

Directions
1. In a large bowl, whisk together mayonnaise, yogurt, lemon juice, mustard, salt, pepper and chives.
2. Add pear, lettuce, celery, grapes and pecans to bowl and toss to coat.

Shrimp and Avocado Salad

This was a very light salad that I made a few weeks ago. We loved the crispy tortilla strips!
Shrimp and Avocado Salad

from Real Simple

Ingredients

• 6 corn tortillas, sliced into strips
• 5 tablespoons olive oil
• kosher salt and black pepper
• 1 1/2 pounds peeled and deveined large shrimp
• 1/2 teaspoon ground cumin
• 2 tablespoons fresh orange juice
• 2 tablespoons fresh lime juice
• 2 romaine hearts, thinly sliced (about 5 cups)
• 1/4 small cabbage, thinly sliced (about 3 cups)
• 1 avocado, sliced
• 1/4 cup roasted pepitas (hulled pumpkin seeds)

Directions

1. Heat oven to 400° F. On a rimmed baking sheet, toss the tortilla strips with 1 tablespoon of the oil and ¼ teaspoon salt. Spread in a single layer and bake, tossing once, until golden and crisp, 7 to 10 minutes.

2. Meanwhile, in a large bowl, toss the shrimp with the cumin and ¼ teaspoon each salt and pepper. Heat 1 tablespoon of the remaining oil in a large skillet over medium-high heat. Cook the shrimp until golden and cooked through, 2 to 3 minutes per side.

3. In a large bowl, combine the orange and lime juices with the remaining 3 tablespoons of oil, ½ teaspoon salt, and ¼ teaspoon pepper. Add the romaine, cabbage, avocado, and shrimp and toss to combine. Serve the salad topped with the tortilla strips and pepitas.