Chicken Taco Salad 18

Using rotisserie chicken helps you pull this convenient dish together in a flash.

Ingredients

6 (6-inch) corn tortillas
Cooking spray
3/8 teaspoon ground chipotle chile pepper
1 cup salsa verde
3 ounces 1/3-less-fat cream cheese (about 1/3 cup)
1 1/2 cups shredded skinless, boneless rotisserie chicken breast
1 1/2 cups chopped skinless, boneless rotisserie chicken thigh or drumstick
1/2 cup sliced green onions
2 tablespoons fresh lime juice, divided
5 teaspoons extra-virgin olive oil, divided
2/3 cup organic black beans, rinsed and drained
2/3 cup frozen corn kernels, thawed
2/3 cup chopped red bell pepper
1/4 cup chopped fresh cilantro
6 cups chopped romaine lettuce
3 radishes, very thinly sliced

How to Make It

Step 1

Preheat oven to 450°.

Step 2

Cut tortillas into 1/4-inch-thick strips. Place tortillas on a jelly-roll pan. Lightly coat tortillas with cooking spray; sprinkle with chipotle pepper. Bake at 450° for 10 minutes, stirring after 5 minutes. Cool.

Step 3

Heat a medium skillet over medium heat. Add salsa and cheese to pan; cook 4 minutes or until cheese melts, stirring to combine. Stir in chicken; cook 1 minute. Stir in onions and 1 tablespoon lime juice. Remove chicken mixture from pan; keep warm. Rinse pan with water. Return pan to medium-high heat. Add 2 teaspoons oil to pan; swirl to coat. Add beans, corn, and red bell pepper to pan; sauté 2 minutes. Stir in cilantro.

Step 4

Combine remaining 1 tablespoon lime juice and remaining 1 tablespoon oil in a large bowl; stir with a whisk. Add lettuce to bowl; toss to coat. Place about 1 cup lettuce mixture on each of 6 plates; top each serving with about 3/4 cup chicken mixture and 1/3 cup corn mixture. Sprinkle with tortilla strips and radishes.

and red bell pepper, beans, cilantro, corn