chipotle chicken salad

Hey y’all! I have a recipe and a new workout for you today. The recipe is for chipotle chicken salad, which was one of my previous food addictions for a while. The dressing is just perfect and really versatile.

First, the workout. I did this one yesterday and I am feelin’ it today. It was inspired by a workout I did with UCD CrossFit. I didn’t know my 1 rep max for front squats, so I had to determine that before I started.

Gluteus Maximizus Workout

• 1/2 mile warm up jog on the treadmill
• 10 sets of 5, front squats @ 70% of your max. rest 1 minute between each set.
• 50 leg raises + 50 crunches
• 10 sets of 5, dead lifts @ 70% of your max. rest 1 minute between each set.
• 50 scissor kicks + 50 side crunches (25 on each side)
• 3 sets of 6 tricep dips, holding an 8lb dumbell between your feet

Recipe: Serves 2

from my recipes

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, cooked chicken (about 2 breasts)
• 1 cup cherry tomatoes
• 1/2 avocado, diced
• 1/4 cup red onion, chopped
• 1/2 can of black beans, rinsed and drained
• 1/2 can of corn, drained

Directions - 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 and enjoy! Note: Add a spoonful of adobo sauce for a spicier salad.