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.
Chipotle Chicken Taco Salads
- Prep Time 20 min
- Total 20 min
- Servings 6
- Ingredients 10
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
-
Step1Mix Dressing ingredients in small bowl; refrigerate while preparing salad.
-
Step2Divide 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
1Tips from the Betty Crocker Kitchens
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