A slightly spicy chicken salad packed with black beans, corn, red onions, and cheese and topped with a chipotle cilantro sour cream dressing.
In a large bowl, combine lettuce, chicken mixture, dressing, and tomatoes. Toss well so that everything is coated in the dressing and serve. Top with cheese and a few crushed tortilla chips if desired. Enjoy!
*To remove the seeds from the chipotle pepper, cut the pepper open and gently scrape them away with your knife. If there are a few left over, that's fine. If you prefer a spicier salad, leave the seeds and add a teaspoon or more of adobo sauce to the dressing. Keep adding until it reaches your desired level of heat.
Extra peppers can be frozen with sauce in a cling wrap-lined ice cube tray or without the sauce on a sheet of parchment paper and then stored together in a plastic bag in the freezer.
Small-yield Instructions: No cooking or preparation changes needed to cut the recipe in half or quarters. If halving, use 2 heaping tablespoons loosely packed cilantro.
Make-ahead Information: Up to 2 days in advance: Cook and dice chicken, storing with drippings (to help keep it moist) in an air-tight container. Make the dressing. Cut the lettuce and onions. When you are ready to eat, follow the recipe starting from step 4, but add the chicken to the pan when you add the corn and beans.
Freezer Instructions: The cooked chicken mixture can be stored in an air-tight container in the freezer for up to four months. To eat, defrost in the refrigerator (beans defrosted in the microwave may end up mushy) and reheat in the microwave, stirring every 30 seconds.