Chicken and Black Bean Taco Salad with Chipotle Dressing

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.