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Chicken And Black Bean Taco Salad With Chipotle Dressing

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  97% fat free flour tortillas 4 (Such As Mission, 8 Inch)
  8 inch 97% fat free flour tortillas 4 (Such As Mission)
  Cooking spray 1
  Shredded iceberg lettuce 6 Cup (96 tbs), divided
  Chopped cooked chicken breast 1⁄2 Cup (8 tbs)
  Taco sauce 1⁄3 Cup (5.33 tbs) (Such As Old El Paso)
  Canned black beans 3⁄4 Cup (12 tbs), rinsed and drained
  Frozen whole-kernel corn 3⁄4 Cup (12 tbs), thawed
  Chili powder 1 1⁄2 Teaspoon
  Minced garlic 1 Teaspoon
  Chopped tomato 1 Cup (16 tbs)
  Tomatillos 4 Large, coarsely chopped
  Chopped fresh cilantro 2 Tablespoon
  Shredded monterey jack cheese 1 Ounce (1/4 Cup)
  Sliced green onions 2 Tablespoon
  Fat free ranch dressing 3⁄4 Cup (12 tbs)
  Chopped canned chipotle chile in adobo sauce 1 Tablespoon

1. Preheat oven to 400°.
2. Coat both sides of tortillas with cooking spray; place over 1-quart glass mixing bowls or 10-ounce pyrex bowls on baking sheets. Gently press tortillas around bowls. Bake at 400° for 5 minutes or just until lightly browned. Cool 5 minutes on bowls; remove from bowls and cool completely.
3. Place 1 1/2 cups lettuce in each tortilla bowl.
4. Combine chicken, taco sauce, and 1/2 teaspoon chipotle chile in a small bowl. Spoon mixture evenly into each tortilla bowl.
5. Combine black beans, corn, chili powder, and garlic in a small bowl. Spoon evenly into each tortilla bowl.
6. Combine tomato, tomatillos, and cilantro in a small bowl. Spoon evenly into each tortilla bowl. Sprinkle salads evenly with cheese and green onions.
7. Combine ranch dressing and 1 tablespoon chipotle chile; drizzle over salads.

Recipe Summary

Side Dish

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