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Chipotle Chicken Taco Salads

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By Betty Crocker Kitchens
Updated May 16, 2013
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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.

Chipotle Chicken Taco Salads

  • Prep Time 20 min
  • Total 20 min
  • Servings 6
  • Ingredients 10
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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

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

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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