Best Cooking Lights Chipotle Chicken Taco Salad Recipes

CHIPOTLE CHICKEN SALAD TACOS

Chipotle Chicken Salad Tacos image

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

Provided by Kirstin in the Couv

Categories One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons balsamic vinegar
1/3 cup olive oil, preferably extra-virgin
2 canned chipotle chiles in adobo, finely chopped
salt
1/2 small napa cabbage, thinly sliced (about 2-1/2 cups)
1 large carrot, peeled and chopped into 1/4 inch pieces
1 small red onion, thinly sliced
1/4 cup chopped fresh cilantro
1 1/2 cups coarsely shredded cooked chicken, preferably grilled or roasted
1 large ripe avocado, peeled,pitted and cut into 1/2 inch cubes
1/3 cup coarsely grated mexican queso anejo or 1/3 cup other dry grating cheese, such as romano or parmesan
12 -16 warm fresh corn tortillas

Steps:

The Filling: In a large bowl, whisk together the vinegar, olive oil and chipotles.
Season generously with salt, usually about a generous 1/4 teaspoon.
Add the cabbage, carrot, onion, cilantro and chicken.
Toss everything together and let stand for 15 minutes.
Taste and season with additional salt if necessary.
Finishing The Dish: Scoop the filling into a wide shallow serving bowl, dot with the cubed avocado and dust generously with the cheese.
Serve with warm tortillas.

Nutrition Facts : Calories 521.7, Fat 32.4, SaturatedFat 5.1, Cholesterol 39.4, Sodium 91.8, Carbohydrate 42, Fiber 9.4, Sugar 3.8, Protein 18.9

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

Ingredients

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.

CHIPOTLE CHICKEN TACO SALADS

Chipotle Chicken Taco Salads image

Try this twist on a taco salad using chipotles en adobo. It is a fabulous salad which will definitely get added to your family dinner rotation.

Provided by Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 6

Number Of Ingredients 10

Ingredients

1/2 cup ranch dressing
1/2 cup Old El Paso™ Thick 'n Chunky salsa
2 teaspoons finely chopped chipotle chiles in adobo sauce (from 7-oz can)
1 bag (9 oz) leafy green romaine lettuce
2 cups shredded deli rotisserie chicken
1 cup cherry tomato halves
1 medium ripe avocado, cut into 1-inch pieces
1/2 cup canned whole kernel sweet corn, drained
1/2 cup bite-size pieces thinly sliced red onion
6 Old El Paso™ taco shells (from 4.6-oz box), broken into large pieces or crushed

Steps:

Mix Dressing ingredients in small bowl; refrigerate while preparing salad.
Divide lettuce among 6 dinner plates. Top each with chicken, tomatoes, avocado and corn. Drizzle with dressing; sprinkle with red onion. Serve with or sprinkle with broken or crushed taco shells.

Nutrition Facts : Calories 310, Carbohydrate 18 g, Cholesterol 45 mg, Fat 3 1/2, Fiber 4 g, Protein 15 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 690 mg, Sugar 3 g, TransFat 0 g