Black Friday-Cyber Monday Offer: Get 15% on all orders with code 15OFF 11/22/24 at 10:00 a.m. ET through 12/2/24 at 11:59 p.m. ET.
For delivery of in-stock items by 11/28, orders must be received by Tuesday, 11/19.

Chipotle Ranch Chicken Taco Salad

  • Preparation Time
    Prep:
    15 min.
  • Cooking Time
    Cook:
    10 min.
  • Serves
    Serves:
    4

Recipe tags: smoky-chipotle base, easy difficulty, main, chicken, skillet

Ingredients

Quantity Ingredient
2 Tbsp olive oil
2 cups shredded rotisserie chicken
2 Tbsp Better Than Bouillon® Smoky Chipotle Base
2 Tbsp liquid honey
8 cups chopped romaine lettuce
1 can (15oz) pinto beans, drained and rinsed
1 cup cooked corn kernels
1 cup halved grape tomatoes
1 avocado, peeled, halved, pitted and dices
½ cup ranch dressing
½ cup shredded Tex-Mex cheese

Directions

  • 1

    In large skillet set over medium-high heat, add oil. Add chicken, 1/3 cup water, Culinary Collection Smoky Chipotle and honey; bring to a boil. Reduce heat to medium-low. Cover partially and cook, stirring occasionally, for 5 to 8 minutes or until chicken is heated through and most of the liquid has been evaporated.

  • 2

    Divide lettuce among 4 shallow bowls. Top with chicken mixture, pinto beans, corn, tomatoes and avocado. Drizzle with ranch dressing and sprinkle with cheese.

  • 3

    Tips: Instead of serving chicken over salad, serve over rice or tostadas. Use plain or traditional rotisserie chicken so that salad is not overly seasoned.