Rating: 3.5 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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

Julianna Grimes
Recipe by Cooking Light March 2014

Gallery

Credit: Jennifer Causey; Styling: Ginny Branch

Recipe Summary test

hands-on:
25 mins
total:
25 mins
Yield:
Serves 6
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

    Advertisement
  • 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.

  • 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.

  • 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.

Nutrition Facts

295 calories; fat 13.4g; saturated fat 3.6g; mono fat 5.9g; poly fat 1.6g; protein 23g; carbohydrates 23.2g; fiber 4.5g; cholesterol 82mg; iron 1.7mg; sodium 665mg; calcium 73mg.
Advertisement