Salad and Salad Dressing Recipes

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.

Chipotle Chicken Taco Salads

Yield: 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-ounce can)

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 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-ounce box), broken into large pieces or crushed

Instructions

  1. Mix Dressing ingredients in a small bowl; refrigerate while preparing salad.
  2. Divide lettuce among 6 dinner plates. Top each with chicken, tomatoes, avocado and corn.
  3. Drizzle with dressing; sprinkle with red onion.
  4. Serve with or sprinkle with broken or crushed taco shells.

Notes

Chop the remaining chiles in adobo sauce, and freeze in resealable freezer plastic bag. That way, when you need a little for a recipe, it is easy to slice off just what you need!

Nutrition

Per serving:Calories 310 Calories from Fat 180 Total Fat 20g Saturated Fat 4g Trans Fat 0g Cholesterol 45mg Sodium 690mg Total Carbohydrate 18gDietary Fiber 4g Sugars 3g Protein 15g

% 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 Choice 1

* Percent Daily Values are based on a 2,000 calorie diet.

Attribution

Recipe and photo used with permission from: Betty Crocker



God's Rainbow - Noahic Covenant