Country star Martina McBride recently published her second cookbook, “Martina’s Kitchen Mix: My Recipe Playlist for Real Life” (Oxmoor House, $30).

This book includes a recipe for Chipotle Chicken Taco Salad, which is perfect for a sunny spring weekend.

The dressing makes about 3/4 cup, and you might not use it all on the salad. If you have leftovers, you could use it as a dip or sandwich spread later in the week.

Chipotle Chicken Taco Salad

If you want this main course salad to have a little more kick, just up the minced chipotle chiles to taste. Use a cooked rotisserie chicken or grill the chicken breasts on a grill pan on the stove if you don’t have, or want to fire up, an outdoor grill. In lieu of grilling the corn, you can remove the kernels from the cob and cook them over medium in a grill pan or skillet until charred and tender.

— Martina McBride

2 ears fresh corn, husks removed

2 boneless, skinless chicken breasts (about 1 pound)

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

8 cups chopped romaine lettuce (about 16 ounces)

1 cup halved cherry tomatoes

1 avocado, chopped (about 1/2 cup)

1/2 medium-size red onion, thinly sliced (about 1⁄3 cup)

1 (15-ounce) can black beans, drained and rinsed

For the chipotle dressing:

2/3 cup light sour cream (plain yogurt may be substituted)

1 tablespoon minced canned chipotle pepper in adobo sauce

4 teaspoons lime juice

1 teaspoon chili powder

1 teaspoon ground cumin

1/3 cup chopped fresh cilantro

1/4 teaspoon kosher salt

Heat a grill to medium-high (about 450 degrees). Coat a cold cooking grate with cooking spray, and place on the grill. Place the corn on the cooking grate and grill, covered, 12 minutes, turning every 2 to 3 minutes or until done. Let stand 5 minutes.

Season the chicken with the salt and pepper. Grill the chicken, covered, 5 minutes on each side or until done. Cut the kernels from the cobs. Discard the cobs. Chop the chicken into 1-inch cubes. Combine the lettuce, tomatoes, avocado, red onion and black beans on a large serving platter. Top with the grilled corn and chicken.

To make the chipotle dressing, mix together the sour cream, chipotle peppers, lime juice, chili powder, cumin, cilantro and salt in a jar with a tight-fitting lid; shake vigorously to blend. Drizzle the salad with the desired amount of chipotle dressing. Serves 4 to 6.

— From "Martina's Kitchen Mix: My Recipe Playlist for Real Life" by Martina McBride (Oxmoor House, $30)