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.

Ingredients

  Dressing

  1/2 cup ranch dressing

  1/2 cup Old El Paso® Thick 'n Chunky salsa

  2 tsp 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

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Directions

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

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.

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!