Chipotle Ranch Chicken Taco Salad
Order by December 16th to guarantee delivery by Christmas!
Recipe tags: smoky-chipotle base, easy difficulty, main, chicken, skillet
|2 Tbsp||olive oil|
|2 cups||shredded rotisserie chicken|
|2 Tbsp||Better Than Bouillon® Smoky Chipotle Base|
|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|
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.
Divide lettuce among 4 shallow bowls. Top with chicken mixture, pinto beans, corn, tomatoes and avocado. Drizzle with ranch dressing and sprinkle with cheese.
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.