Print

Chipotle Fiesta Chicken Salad

Servings 7 people
Prep Time

Ingredients

  • 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 1/4 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

Instructions

  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.