Chipotle Fiesta Chicken Salad

Chipotle Fiesta Chicken Salad


7 people


  • 12 ounces Lunds & Byerlys Fiesta Dip
  • 2 tablespoons Urban™ Accents Mesa Rosa Chipotle Seasoning
  • 1/4 teaspoon cayenne pepper
  • 10 ounces Dole® Leafy Romaine Mix
  • 1 (16 ounce) can dark red kidney beans, rinsed and drained
  • 1 (2 14 ounce) can sliced ripe olives, drained
  • 2 cups shr Lunds & Byerlys Rotisserie Chicken
  • 1 medium red bell pepper, diced
  • 1 bunch green onions, sliced
  • 1 cup grape tomato halves
  • 1 cup Melissa's® Roasted Sweet Corn
  • 1 1/2 cups Kraft® Mexican Style Cheddar Jack with Jalapeno Peppers
  • 1 avocado, pitted, peeled and diced
  • 2 cups coarsely crushed tortilla chips


  1. In small mixing bowl combine Lunds & Byerlys Fiesta Dip, chipotle seasoning and cayenne pepper; set aside.
  2. In large mixing bowl combine romaine, kidney beans, ripe olives, chicken, red pepper, green onions, tomato halves, corn and cheese. Toss to combine.
  3. Pour dip mixture over and toss to coat. Sprinkle avocado and tortilla chips over. Serve immediately.
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.