Chicken and Black Bean Taco Salad with Chipotle Dressing

Oxmoor House
Chicken And Black Bean Taco Salad With Chipotle DressingRecipe
Oxmoor House
Save time by serving in large bowls instead of making your own tortilla shells.
4 servings (serving size: 1 salad)


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4 (8-inch) 97%-fat-free flour tortillas (such as Mission)
Cooking spray
6 cups shredded iceberg lettuce, divided
1 1/2 cups chopped cooked chicken breast
1/3 cup taco sauce (such as Old El Paso)
1/2 teaspoon chopped canned chipotle chile in adobo sauce
3/4 cup canned black beans, rinsed and drained
3/4 cup frozen whole-kernel corn, thawed
1 1/2 teaspoons chili powder
1 teaspoon minced garlic
1 cup chopped tomato
4 large tomatillos, coarsely chopped
2 tablespoons chopped fresh cilantro
1/4 cup (1 ounce) shredded Monterey Jack cheese
2 tablespoons sliced green onions
3/4 cup fat-free ranch dressing
1 tablespoon chopped canned chipotle chile in adobo sauce


Prep: 30 Minutes
Cook: 5 Minutes
Other: 5 Minutes

Preheat oven to 400°.

Coat both sides of tortillas with cooking spray; place over 1-quart glass mixing bowls or 10-ounce pyrex bowls on baking sheets. Gently press tortillas around bowls. Bake at 400° for 5 minutes or just until lightly browned. Cool 5 minutes on bowls; remove from bowls and cool completely.

Place 1 1/2 cups lettuce in each tortilla bowl.

Combine chicken, taco sauce, and 1/2 teaspoon chipotle chile in a small bowl. Spoon mixture evenly into each tortilla bowl.

Combine black beans, corn, chili powder, and garlic in a small bowl. Spoon evenly into each tortilla bowl.

Combine tomato, tomatillos, and cilantro in a small bowl. Spoon evenly into each tortilla bowl. Sprinkle salads evenly with cheese and green onions.

Combine ranch dressing and 1 tablespoon chipotle chile; drizzle over salads.

Created date

March 2010

Nutritional Information

Calories 376
Fat 7.0 g
Satfat 2.3 g
Protein 28.1 g
Carbohydrate 52.1 g
Cholesterol 53 mg
Iron 3.6 mg
Sodium 1132 mg
Caloriesfromfat 16 %
Fiber 6.9 g
Calcium 229 mg