Chicken salad tacos with chipotle

Sauce

1/3 glass chopped fresh coriander

2/3 glass sour cream low fat

1 tbsp. chopped chipotle, canned in the Mexican abobo sauce

1 tbsp. crushed cumin

1 tsp. chili powder

4 teaspoons fresh lime juice

? teaspoon salt

Salad

4 cups chopped leaves of Romaine lettuce

2 cups chopped roasted chicken breast, cleaned from skin and bones (about 2 breast

1 Cup cherry tomatoes, cut in half

? Cup avocado, skin removed, diced

1/3 Cup red onion, thinly sliced

1 jar (g) black beans, rinsed and without water

1 jar (250g) corn (no salt, Zelezarny), washed and without water

To prepare the sauce, mix the first seven ingredients

To prepare the salad mix in a large bowl, lettuce and other products. Drizzle with sauce. Gently shake to distribute the sauce over the entire surface. You can bring to the table

Tip: to make the salad sharper, add a tablespoon Mexican sauce abobo. The salad will not spoil the plain or mottled beans.