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 min
  • total time 20 min
  • ingredients 10
  • servings 6

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

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