Chicken and Black Bean Taco Salad with Chipotle Dressing

Save time by serving in large bowls instead of making your own tortilla shells.

Yield: 4 servings (serving size: 1 salad)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Other: 5 Minutes

Nutritional Information

Amount per serving
  • Calories: 376
  • Fat: 7.0g
  • Saturated fat: 2.3g
  • Protein: 28.1g
  • Carbohydrate: 52.1g
  • Cholesterol: 53mg
  • Iron: 3.6mg
  • Sodium: 1132mg
  • Calories from fat: 16%
  • Fiber: 6.9g
  • Calcium: 229mg

Ingredients

  • 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

Preparation

  1. Preheat oven to 400°.
  2. 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.
  3. Place 1 1/2 cups lettuce in each tortilla bowl.
  4. Combine chicken, taco sauce, and 1/2 teaspoon chipotle chile in a small bowl. Spoon mixture evenly into each tortilla bowl.
  5. Combine black beans, corn, chili powder, and garlic in a small bowl. Spoon evenly into each tortilla bowl.
  6. Combine tomato, tomatillos, and cilantro in a small bowl. Spoon evenly into each tortilla bowl. Sprinkle salads evenly with cheese and green onions.
  7. Combine ranch dressing and 1 tablespoon chipotle chile; drizzle over salads.
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