Best Chipotle Taco Salad Recipes

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MANGO CHIPOTLE CHICKEN TACO SALAD



Mango Chipotle Chicken Taco Salad image

A sweet and spicy vinaigrette plays double duty in this taco salad. Not only is it a salad dressing but it also brings beans and corn together into a quick salsa for topping.

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 8

One 14.5-ounce can black beans, drained and rinsed
1 cup frozen fire-roasted corn, thawed
2 plum tomatoes, chopped
3/4 cup Food Network Kitchen™ Inspirations Mexican Style Mango Chipotle Vinaigrette, plus more for serving
1/2 head iceberg lettuce, shredded (about 8 cups)
2 cups shredded rotisserie chicken (skin removed)
1 cup grated sharp Cheddar (about 4 ounces)
2 cups corn tortillas, crushed

Steps:

  • Toss together the beans, corn, tomatoes and 3 tablespoons of the Mexican Style Mango Chipotle Vinaigrette. Let sit, tossing occasionally, until juicy, about 10 minutes.
  • Divide the lettuce among 6 bowls and top with the bean mixture and juices, chicken, cheese and tortilla chips. Drizzle with the remaining vinaigrette.

CHIPOTLE CHICKEN TACO SALAD



Chipotle Chicken Taco Salad image

Make and share this Chipotle Chicken Taco Salad recipe from Food.com.

Provided by Vino Girl

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 14

1/3 cup chopped fresh cilantro
2/3 cup light sour cream
1 tablespoon minced chipotle chile, canned in adobo sauce
1 teaspoon ground cumin
1 teaspoon chili powder
4 teaspoons fresh lime juice
1/4 teaspoon salt
4 cups shredded romaine lettuce
2 cups chopped cooked boneless skinless chicken breasts (about 2 breasts)
1 cup cherry tomatoes, halved
1/2 cup diced peeled avocado
1/3 cup thinly sliced red onion
1 (15 ounce) can black beans, rinsed and drained
1 (8 3/4 ounce) can no-salt-added corn, rinsed and drained

Steps:

  • Dressing: Combine first 7 ingredients, stirring well.
  • Salad: Combine lettuce and remaining ingredients in a large bowl.
  • Drizzle dressing over salad; toss gently to coat.
  • Serve immediately.

Nutrition Facts : Calories 405.1, Fat 10.8, SaturatedFat 3.9, Cholesterol 72.9, Sodium 260.3, Carbohydrate 47, Fiber 12.1, Sugar 6, Protein 34

CHIPOTLE CHICKEN TACO SALAD



CHIPOTLE CHICKEN TACO SALAD image

Categories     Salad     Chicken     Leafy Green     Low Carb     Quick & Easy     Low Cal     Dinner     Lunch     Healthy

Yield 4

Number Of Ingredients 16

Dressing:
1/3 cup chopped fresh cilantro
2/3 cup light sour cream
1 tablespoon minced chipotle chile, canned in adobo sauce
1 teaspoon ground cumin
1 teaspoon chili powder
4 teaspoons fresh lime juice
1/4 teaspoon salt
Salad:
4 cups shredded romaine lettuce
2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
1 cup cherry tomatoes, halved
1/2 cup diced peeled avocado
1/3 cup thinly vertically sliced red onion
1 (15-ounce) can black beans, rinsed and drained
1 (8 3/4-ounce) can no-salt-added whole-kernel corn, rinsed and drained

Steps:

  • To prepare dressing, combine first 7 ingredients, stirring well. To prepare salad, combine lettuce and remaining ingredients in a large bowl. Drizzle dressing over salad; toss gently to coat. Serve immediately. Tip: Add a spoonful of adobo sauce for a spicier salad. Kidney or pinto beans also taste great in this dish.

CHIPOTLE TACO SALAD



Chipotle Taco Salad image

Serve this spicy taco salad that's made with ground beef, lettuce and tomatoes for dinner - ready in 25 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 6

Number Of Ingredients 9

1 lb ground beef sirloin
1 cup chipotle salsa
2 tablespoons water
6 cups shredded iceberg lettuce
4 cups baked tortilla chips
2 medium tomatoes, chopped (1 1/2 cups)
1/2 cup fat-free sour cream
4 medium green onions, sliced (1/4 cup)
1/4 cup shredded reduced-fat Mexican cheese blend (1 oz)

Steps:

  • In 10-inch nonstick skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in 1/2 cup of the salsa and the water; cook 1 minute.
  • Place 1 cup lettuce in each of 6 bowls or shallow plates; top evenly with tortilla chips, tomatoes, beef mixture, remaining 1/2 cup salsa, the sour cream, onions and cheese.

Nutrition Facts : Calories 290, Carbohydrate 27 g, Fiber 3 g, Protein 28 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 570 mg

CHIPOTLE TURKEY TACO SALAD



Chipotle Turkey Taco Salad image

This is taco salad calabasitas style!! I created this recipe for the Craze-E cooking contest #2, Summer 2009. Enjoy!!

Provided by Spongebob Chefpants

Categories     Poultry

Time 40m

Yield 1 large bowl

Number Of Ingredients 18

5 1/2 cups freshly shredded green cabbage (about 1/2 a large cabbage)
1/2 cup green onion, chopped (about 6 onions)
2 chipotle chiles in adobo (2 large ones out of a small can)
1 cup real mayonnaise
4 tablespoons clover honey
2 tablespoons fresh squeezed lime juice (about 1 small lime)
3/4 teaspoon kosher salt (for the cabbage dressing)
3 tablespoons canola oil
1 large yellow onion, chopped (2 cups chopped onion)
1 1/4 lbs ground turkey (85/15 lean to fat content)
4 cups fresh zucchini, cubed small (about 3 small zucchini)
1/2 teaspoon garlic powder
1 teaspoon kosher salt (for the turkey-calabasitas mix)
1/2 teaspoon fresh cracked black pepper
1 (11 1/8 ounce) bag original Fritos corn chips
1 (16 ounce) brick longhorn style mild cheddar cheese, freshly shredded
1 fresh summer slicing tomatoes, cubed and with seeds removed
1 avocado, cubed

Steps:

  • Shred the cabbage in a food processor with the shredding blade. Place the cabbage with the chopped green onions into a large bowl.
  • Rinse out the cabbage from the food processor and change to the regular chopping blade. Put the 2 chipotle peppers in and process until they form a smooth paste. Add to that the mayonnaise, honey, lime juice, and salt.
  • Pour the chipotle dressing into the cabbage mix and toss to coat. Set aside in the fridge until ready to assemble salad.
  • Heat the canola oil in a large Texas skillet. Add the yellow onions, turkey meat, and zucchini. Sprinkle the mix with the garlic powder, salt, and pepper.
  • Cook on medium heat, stirring often, until the turkey is no longer pink and the onions and zucchini have cooked down and gotten soft. (About 10 minutes).
  • Remove the turkey from heat and keep warm to assemble the salad.
  • Assemble the salad by placing some of the Frito chips around the edges of a plate and put some turkey mix in the middle of the chips, then some of the chipotle cabbage slaw, cheese, tomatoes, and avocado. Garnish with some optional cilantro if desired.

CHIPOTLE CHICKEN TACO SALAD



Chipotle Chicken Taco Salad image

I found this recipe in Cooking Light. I made it for a potluck at Church and everyone loved it. It is easy to prepare and only 249 calories per serving when divided by 4. It makes a lot of salad, so you could serve more people and the calorie count would be less.

Provided by Jolayne Cooper

Categories     Tacos & Burritos

Time 1h

Number Of Ingredients 16

DRESSING
1/3 c chopped fresh cilantro
2/3 c light sour cream
1 Tbsp minced chipotle chile, canned in adobo sauce
1 tsp ground cumin
1 tsp chili powder
4 tsp fresh lime juice
1/4 tsp salt
SALAD
4 c shredded lettuce
2 c chopped, cooked, chicken
1 c halved cherry tomatoes
1/2 c diced peeled avocado
1/3 c thinly vertically sliced red onion
1 can(s) (15-oz) black beans, rinsed and drained
1 can(s) (8 3/4-oz) no-salt-added whole-kernel, corn, rinsed and drained

Steps:

  • 1. To prepare dressing, combine first 7 ingredients, stirring well.
  • 2. To prepare salad, combine lettuce and remaining ingredients in a large bowl. Drizzle dressing over salad; toss gently to coat. Serve immediately.

TACO SALAD WITH CHIPOTLE LIME DRESSING RECIPE - (4.3/5)



Taco Salad With Chipotle Lime Dressing Recipe - (4.3/5) image

Provided by Alqualonde

Number Of Ingredients 22

Tortilla strips from 1 tortilla:
Charred corn & poblano
1 poblano pepper
1 ear of corn, kernels sliced off the cob (about 1/2 cup)
Cherry tomato pico
1/4 cup sliced tomatoes (cherry)
1/2 lime (1 to 2 tablespoons)
1/4 cup sliced scallions, white and green, 2 to 3
A few pinches salt
Chipotle lime dressing
1/4 cup olive oil
1/4 cup fresh lime juice (about 1 lime)
1 teaspoon ancho chili powder
1 teaspoon chipotle chili powder
1 tablespoon agave syrup
Salt and pepper, to taste
Other salad components
1 cup cooked red quinoa
2 cups arugula
1/2 cup cubed tofu (or meat or cheese of your choice)
1/2 cup cilantro
1/2 sliced avocado

Steps:

  • 1. Roast the poblano pepper and char the corn: Place poblano under the broiler for 20 or so minutes, until blistered on all sides (time will vary depending on the heat of your broiler). When it's fully blistered, remove and place in a bowl and cover (not touching) with plastic wrap or a towel. Set aside for 15 minutes or so, until it's cool enough to handle. 2. Using your fingers, slide off the skin and remove the stem and seeds. Chop into roughly 1/4 inch pieces and place into a small bowl. 3. Toss corn kernels with a drizzle of olive oil and a pinch of salt. Roast corn kernels under the broiler for 4 to 5 minutes or until they just begin to blacken. Remove from oven, toss with chopped poblano and set aside. 4. In another small bowl, toss together cherry tomatoes, lime juice, scallions and a few pinches of salt. Set aside. 5. In another small bowl, whisk together the dressing: olive oil, lime juice, ancho chili powder, chipotle powder, agave, salt and pepper. (It might taste too tangy/spicy/sweet on its own, but remember that it will get diluted when you mix it with everything else.) Set aside. 6. In a large bowl combine red quinoa, arugula, tofu and cilantro with the dressing. (You might not need all of the dressing; start with half and add more to your liking.) 7. Toss in the charred corn, chopped poblano and pico. Taste and adjust seasonings. 8. Top with sliced avocado and tortilla strips and a squeeze of lime. Serves 2 to 3 as a full meal, 4 to 5 as a side

CHIPOTLE PORK TACO SALAD



Chipotle Pork Taco Salad image

Provided by Food Network

Categories     main-dish

Time 20m

Number Of Ingredients 11

1 whole (12-ounce) pork tenderloin, cut into ½-inch slices
Salt and pepper
1 ½ teaspoons chipotles in adobo, finely chopped
2 Tbsp. vegetable oil
¼ cup sour cream
2 tablespoons fresh lime juice
2 heads romaine lettuce, chopped
2 tomatoes, chopped
2 cups fresh corn kernels
¼ cup fresh cilantro leaves, chopped
½ cup crushed sweet potato tortilla chips

Steps:

  • 1. Sprinkle the pork with salt and pepper, then rub half of the chipotles all over the meat.
  • 2. Heat the oil in a large skillet over medium-high heat. Add the pork and cook, turning once, until browned and cooked through, about 5 minutes. Transfer the cooked pork to a clean cutting board and let cool. Cut into ½-inch pieces.
  • 3. In a large bowl, whisk the sour cream, lime juice, remaining teaspoon chipotles, and a pinch each of salt and pepper. Toss in the romaine, tomatoes, corn, and cilantro. Divide among plates and top with the pork and chips.
  • 4. Once the stovetop is cool, wipe up any oil splatters with Clorox® Disinfecting Wipes*.
  • *Use as directed. For surfaces that may come in contact with food, a potable water rinse is required.

COOKING LIGHT'S CHIPOTLE CHICKEN TACO SALAD



COOKING LIGHT'S CHIPOTLE CHICKEN TACO SALAD image

Number Of Ingredients 16

Dressing:
1/3 cup chopped fresh cilantro
2/3 cup light sour cream
1 tablespoon minced chipotle chile, canned in adobo sauce
1 teaspoon ground cumin
1 teaspoon chili powder
4 teaspoons fresh lime juice
1/4 teaspoon salt
Salad:
4 cups shredded romaine lettuce
2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
1 cup cherry tomatoes, halved
1/2 cup diced peeled avocado
1/3 cup thinly vertically sliced red onion
1 (15-ounce) can black beans, rinsed and drained
1 (8 3/4-ounce) can no-salt-added whole-kernel corn, rinsed and drained

Steps:

  • To prepare dressing, combine first 7 ingredients, stirring well. To prepare salad, combine lettuce and remaining ingredients in a large bowl. Drizzle dressing over salad; toss gently to coat. Serve immediately. Yield: 4 servings (serving size: 2 1/2 cups) NUTRITION PER SERVING CALORIES 249(30% from fat); FAT 8.2g (sat 2.8g,mono 2.9g,poly 0.7g); PROTEIN 23.3g; CHOLESTEROL 50mg; CALCIUM 106mg; SODIUM 650mg; FIBER 7g; IRON 2.2mg; CARBOHYDRATE 25.1g David Bonom Cooking Light, AUGUST 2006

CHIPOTLE RANCH TACO SALAD



Chipotle Ranch Taco Salad image

A very hearty salad that will surely please your family. I have used bagged tortilla chips in place of the 8 corn tortillas. Saves some prep time and cuts down on the heat in the kitchen in the summer. You can use more or less chipotle chili powder to suit your taste. We like our food spicy, so I tend to use more than what is called for.

Provided by By The Lake

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

8 corn tortillas, cut into thin strips OR
4 -5 cups bagged tortilla chips
1 lb ground beef
1 teaspoon ground dried chipotle powder, divided
1 (14 1/2 ounce) can red kidney beans, rinsed and drained
1 cup ranch dressing, divided
8 cups torn romaine lettuce leaves
2 medium tomatoes, chopped
1/2 cup chopped red onion
1 cup shredded cheddar cheese

Steps:

  • Preheat oven to 400 degrees. Arrange tortilla strips on baking sheet. Bake, until crisp, about 10 minutes. Reserve a handful of tortilla strips for garnish. OR substitute the bagged tortilla chips.
  • Meanwhile, brown ground beef in a 12-inch skillet over medium-high heat. Remove skillet from heat; drain the oil; and then add 1/2 teaspoons chili powder, stir in beans and 1/2 cup ranch dressing; set aside to cool.
  • Layer 3 cups lettuce, 1/3 of the tomato and onion, and 1/2 of the beef mixture in a trifle dish or deep glass bowl. Sprinkle with 1/2 of the tortilla strips and 1/2 of the cheese; repeat layers. Top with remaining 2 cups lettuce, remaining tomatoes, onion, and cheese. Sprinkle with reserved tortilla strips.
  • Combine remaining 1/2 teaspoons chili powder with remaining 1/2 cup dressing and serve with salad.
  • * Start with lettuce, 2nd layer lettuce, and end with lettuce. 2 layers of beef mixture.

Nutrition Facts : Calories 933.5, Fat 56.3, SaturatedFat 12.6, Cholesterol 96.9, Sodium 886.8, Carbohydrate 73.6, Fiber 15.7, Sugar 6.1, Protein 37.4

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