Chicken and Black Bean Taco Salad with Chipotle Dressing

Prep Time: 30 Minutes

Cook Time: 5 Minutes

Ready In: 35 Minutes

Servings: 4

Save time by serving in large bowls instead of making your own tortilla shells.

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

Directions:

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.

By RecipeOfHealth.com