Photo: Jennifer Causey; Styling: Ginny Branch 
Hands-on Time
25 Mins
Total Time
25 Mins
Serves 6

Using rotisserie chicken helps you pull this convenient dish together in a flash.

How to Make It

Step 1

Preheat oven to 450°.

Step 2

Cut tortillas into 1/4-inch-thick strips. Place tortillas on a jelly-roll pan. Lightly coat tortillas with cooking spray; sprinkle with chipotle pepper. Bake at 450° for 10 minutes, stirring after 5 minutes. Cool.

Step 3

Heat a medium skillet over medium heat. Add salsa and cheese to pan; cook 4 minutes or until cheese melts, stirring to combine. Stir in chicken; cook 1 minute. Stir in onions and 1 tablespoon lime juice. Remove chicken mixture from pan; keep warm. Rinse pan with water. Return pan to medium-high heat. Add 2 teaspoons oil to pan; swirl to coat. Add beans, corn, and red bell pepper to pan; sauté 2 minutes. Stir in cilantro.

Step 4

Combine remaining 1 tablespoon lime juice and remaining 1 tablespoon oil in a large bowl; stir with a whisk. Add lettuce to bowl; toss to coat. Place about 1 cup lettuce mixture on each of 6 plates; top each serving with about 3/4 cup chicken mixture and 1/3 cup corn mixture. Sprinkle with tortilla strips and radishes.

Ratings & Reviews

daneanp's Review

January 06, 2015
These salads were ok. I have better taco salad recipes from CL, so I likely won't make it again. I think the salsa, cream cheese, chicken, onion mix would make great filling for a burrito or quesedilla. Add some shredded lettuce and diced tomato...maybe a slice of avocado and you've got a good lunch on the go!

vlbradley21's Review

March 03, 2014