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Chipotle Chicken Taco Salads

Prep time 20 mins
Start to Finish time 20 mins
Yield 6 servings
Try this twist on a taco salad using chipotles en adobo. It is a fabulous salad which will definitely get added to your family dinner rotation.

Ingredients

  • Dressing
  • 1/2 cup ranch dressing
  • 1/2 cup Old El Paso® Thick 'n Chunky salsa
  • 2 teaspoons finely chopped chipotle chiles in adobo sauce (from 7-oz can)
  • Salad
  • 1 bag (9 oz) leafy green romaine lettuce
  • 2 cups shredded deli rotisserie chicken
  • 1 cup cherry tomato halves
  • 1 medium ripe avocado, cut into 1-inch pieces
  • 1/2 cup canned Green Giant® whole kernel sweet corn, drained
  • 1/2 cup bite-size pieces thinly sliced red onion
  • 6 Old El Paso® taco shells (from 4.6-oz box), broken into large pieces or crushed

Nutrition Information

  • calcium 4 %
  • calories 270
  • caloriesfromfat 110
  • carbohydrate 12 g
  • cholesterol 75 mg
  • fat 13 g
  • fiber 2 g
  • iron 8 %
  • protein 28 g
  • sodium 370 mg
  • sugars 6 g
  • satfat 2.5 g

How to Make It

  1. Mix Dressing ingredients in small bowl; refrigerate while preparing salad.

  2. Divide lettuce among 6 dinner plates. Top each with chicken, tomatoes, avocado and corn. Drizzle with dressing; sprinkle with red onion. Serve with or sprinkle with broken or crushed taco shells.