Skip to Content

Menu

Chipotle Chicken Taco Salads

Chipotle Chicken Taco Salads

Write a Review
Ask a Question

Save
Pin
Print
Share
Jump to Recipe

Betty Crocker Kitchens

Updated May 16, 2013

Chipotle Chicken Taco Salads

Chipotle Chicken Taco Salads

Write a Review
Ask a Question

Prep Time 20 min
Total 20 min
Servings 6
Ingredients 10

Save
Pin
Print
Share
Keep Screen On

Ingredients

Dressing

1/2 cup ranch dressing
1/2 cup thick & 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 whole kernel sweet corn, drained
1/2 cup bite-size pieces thinly sliced red onion
6 taco shells from 1 box (4.6 oz) Old El Paso™ Crunchy Taco Shells (12 Count), broken into large pieces or crushed

Instructions

Step
1

Mix Dressing ingredients in small bowl; refrigerate while preparing salad.
Step
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.

Nutrition

310 Calories

20g Total Fat

15g Protein

18g Total Carbohydrate

3g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 310

Calories from Fat: 180

Total Fat: 20g; 30%

Saturated Fat: 4g; 20%

Trans Fat: 0g

Cholesterol: 45mg; 16%

Sodium: 690mg; 29%

Potassium: 450mg; 13%

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.

Recipe Tips

Try These Next

© 2025 ®/TM General Mills All Rights Reserved

Reviews & Questions Section