Chipotle Chicken Taco Salads

  • Prep Time 20 min
  • Total Time 20 min
  • Servings 6

Ingredients

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

Directions

Directions

  • 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.

Notes










Tips

Expert Tips

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

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
310
Calories from Fat
180
% Daily Value
Total Fat
20g
30%
Saturated Fat
4g
20%
Trans Fat
0g
Cholesterol
45mg
16%
Sodium
690mg
29%
Total Carbohydrate
18g
6%
Dietary Fiber
4g
15%
Sugars
3g
Protein
15g
% Daily Value*:
Vitamin A
80%
80%
Vitamin C
15%
15%
Calcium
4%
4%
Iron
8%
8%
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 Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.