Chicken And Black Bean Taco Salad With Chipotle Dre

Name: Chicken And Black Bean Taco Salad With Chipotle Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (8-inch) 97%-fat-free flour tortillas (such as Mission); Cooking spray; 6 cups shredded iceberg lettuce, divided; 1 1/2 cups chopped cooked chicken breast; 1/3 cup taco sauce (such as Old El Paso); 1/2 teaspoon chopped canned chipotle chile in adobo sauce; 3/4 cup canned black beans, rinsed and drained; 3/4 cup frozen whole-kernel corn, thawed; 1 1/2 teaspoons chili powder; 1 teaspoon minced garlic; 1 cup chopped tomato; 4 large tomatillos, coarsely chopped; 2 tablespoons chopped fresh cilantro; 1/4 cup (1 ounce) shredded Monterey Jack cheese; 2 tablespoons sliced green onions; 3/4 cup fat-free ranch dressing; 1 tablespoon chopped canned chipotle chile in adobo sauce

Servings: persons

4 (8-inch) 97%-fat-free flour tortillas (such as Mission)
Cooking spray
6 cups shredded iceberg lettuce, divided
1 1/2 cups chopped cooked chicken breast
1/3 cup taco sauce (such as Old El Paso)
1/2 teaspoon chopped canned chipotle chile in adobo sauce
3/4 cup canned black beans, rinsed and drained
3/4 cup frozen whole-kernel corn, thawed
1 1/2 teaspoons chili powder
1 teaspoon minced garlic
1 cup chopped tomato
4 large tomatillos, coarsely chopped
2 tablespoons chopped fresh cilantro
1/4 cup (1 ounce) shredded Monterey Jack cheese
2 tablespoons sliced green onions
3/4 cup fat-free ranch dressing
1 tablespoon chopped canned chipotle chile in adobo sauce

1
Preheat oven to 400u00b0.
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 400u00b0 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.

648

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4 (8-inch) 97%-fat-free flour tortillas (such as Mission), Cooking spray, 6 cups shredded iceberg lettuce, divided, 1 1/2 cups chopped cooked chicken breast, and more.

Yes, Chicken And Black Bean Taco Salad With Chipotle Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Chicken And Black Bean Taco Salad With Chipotle Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions