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.

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.


Ingredients

  • 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-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 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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