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Chipotle Chicken Taco Salads

Prep Time: 20 minutes

Servings: 6

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.



  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)


  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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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!

Nutritional Information:

Calories 310

Calories from Fat 180

Total Fat 20g 

Saturated Fat 4g 

Cholesterol 45mg 

Sodium 690mg 

Total Carbohydrate 18g 

Dietary Fiber 4g 

Sugars 3g

Protein 15g