Chipotle Chicken Taco Salad Recipe

Chipotle Chicken Taco Salad Recipe

  • 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
  • Salad:
  • 1 (9 ounce) bag 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 Green Giant® whole kernel sweet corn, drained
  • 1/2 cup bite-size pieces thinly sliced red onion
  • 6 Old El Paso® taco shells, 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.
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