Chipotle Ranch Chicken Taco Salad
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Prep:
15 min. -
Cook:
10 min. -
Serves:
4
Recipes
Recipe tags: smoky-chipotle base, easy difficulty, main, chicken, skillet
Ingredients
| Quantity | Ingredient |
|---|---|
| 2 Tbsp | olive oil |
| 2 cups | shredded rotisserie chicken |
| 2 Tbsp | Better Than Bouillon® |
| 2 Tbsp | liquid honey |
| 8 cups | chopped romaine lettuce |
| 1 can (15oz) | pinto beans, drained and rinsed |
| 1 cup | cooked corn kernels |
| 1 cup | halved grape tomatoes |
| 1 | avocado, peeled, halved, pitted and dices |
| ½ cup | ranch dressing |
| ½ cup | shredded Tex-Mex cheese |
Directions
-
1
In large skillet set over medium-high heat, add oil. Add chicken, 1/3 cup water, Culinary Collection Smoky Chipotle and honey; bring to a boil. Reduce heat to medium-low. Cover partially and cook, stirring occasionally, for 5 to 8 minutes or until chicken is heated through and most of the liquid has been evaporated.
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2
Divide lettuce among 4 shallow bowls. Top with chicken mixture, pinto beans, corn, tomatoes and avocado. Drizzle with ranch dressing and sprinkle with cheese.
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3
Tips: Instead of serving chicken over salad, serve over rice or tostadas. Use plain or traditional rotisserie chicken so that salad is not overly seasoned.