Cheese Curds and Chicken Taco Salad Recipe | Wisconsin Cheese

Ingredients

• 2/3 cup sour cream
• 4 teaspoons lime juice
• 1 tablespoon minced chipotle peppers in adobo sauce
• 1 teaspoon each chili powder and ground cumin
• 1/4 teaspoon salt
• 1 teaspoon salt
• 1 teaspoon pepper
• 3/4 teaspoon garlic powder
• 4 boneless skinless chicken breast halves (6 ounces each)
• 1 tablespoon olive oil
• 6 ounces Henning White Cheddar Cheese Curds (about 1 1/2 cups)
• 6 cups chopped romaine lettuce
• 1 can (15 ounces) black beans, rinsed and drained
• 1 cup cherry tomatoes, halved
• 2/3 cup canned whole kernel corn, drained
• 1/2 cup thinly sliced red onion
• 3/4 cup crushed tortilla chips
• 1/3 cup minced fresh cilantro