Chipotle Chicken Taco Salads

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

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

  1. 1 Mix Dressing ingredients in small bowl; refrigerate while preparing salad.
  2. 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

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Tips

Nutrition Information

Recipe Step Photos

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