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Chipotle Chicken Taco Salads

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Chipotle Chicken Taco Salads
  • Prep 20 min
  • Total 20 min
  • Servings 6
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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.
Updated May 16, 2013

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 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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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

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.
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