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
Preparation
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.
