Chipotle Chicken Taco Salads

Chipotle Chicken Taco Salads

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.

Prep Time

20

Minutes

Total Time

20

Minutes

Makes

6

servings

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
  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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Chop the remaining chiles in adobo sauce, and freeze in resealable freezer plastic bag. That way, when you need a little for a recipe, it is easy to slice off just what you need!

Nutrition Information:

1 Serving (1 Serving)
  • Calories 310
    • (Calories from Fat 180),
  • Total Fat 20g
    • (Saturated Fat 4g,
    • Trans Fat 0g),
  • Cholesterol 45mg;
  • Sodium 690mg;
  • Total Carbohydrate 18g
    • (Dietary Fiber 4g,
    • Sugars 3g),
  • Protein 15g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 Vegetable;
    • 1 Very Lean Meat;
    • 1/2 Lean Meat;
    • 0 High-Fat Meat;
    • 3 1/2 Fat;
    Carbohydrate Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.