Chipotle Chicken Taco Salads

Name: Chipotle Chicken Taco Salads
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 medium ripe avocado, cut into 1-inch pieces; 237 milliliters cherry tomato halves; 2 teaspoons finely chopped chipotle chiles in adobo sauce (from 7-oz can); 118 milliliters canned Green Giant® whole kernel sweet corn, drained; 118 milliliters bite-size pieces thinly sliced red onion; 118 milliliters ranch dressing; 255 grams bag leafy green romaine lettuce; 473 milliliters shredded deli rotisserie chicken; 118 milliliters Old El Paso® Thick n Chunky salsa; 6 larges Old El Paso® taco shells (from 4.6-oz box), broken into large pieces or crushed

The recipe Chipotle Chicken Taco Salads is ready in about 20 minutes and is definitely an outstanding gluten free and dairy free option for lovers of Mexican food. This recipe makes 6 servings with 346 calories, 14g of protein, and 24g of fat each. This recipe covers 18% of your daily requirements of vitamins and minerals. If you have bite-size pieces onion, cherry tomato halves, leafy romaine lettuce, and a few other ingredients on hand, you can make it. To use up the salsa you could follow this main course with the Dessert Strawberry Salsa as a dessert.

Instructions

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

Equipment you will use

Bowl

Divide lettuce among 6 dinner plates. Top each with chicken, tomatoes, avocado and corn.

Ingredients you will need

Tomato

Avocado

Whole Chicken

Lettuce

Corn

Drizzle with dressing; sprinkle with red onion.

Ingredients you will need

Red Onion

Serve with or sprinkle with broken or crushed taco shells.

Ingredients you will need

Taco Shells

Equipment

Bowl

Ingredients

Servings:

1medium

ripe avocado, cut into 1-inch pieces 237milliliters

cherry tomato halves 2teaspoons

finely chopped chipotle chiles in adobo sauce (from 7-oz can)118milliliters

canned Green Giant® whole kernel sweet corn, drained 118milliliters

bite-size pieces thinly sliced red onion 118milliliters

ranch dressing 255grams

bag leafy green romaine lettuce 473milliliters

shredded deli rotisserie chicken 118milliliters

Old El Paso® Thick 'n Chunky salsa 6larges

Old El Paso® taco shells (from 4.6-oz box), broken into large pieces or crushed

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Byron Fiddlestix Vineyard Pinot Noir. It has 5 out of 5 stars and a bottle costs about 45 dollars.