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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
In small mixing bowl combine Lunds & Byerlys Fiesta Dip, chipotle seasoning and cayenne pepper; set aside.
In large mixing bowl combine romaine, kidney beans, ripe olives, chicken, red pepper, green onions, tomato halves, corn and cheese. Toss to combine.
Pour dip mixture over and toss to coat. Sprinkle avocado and tortilla chips over. Serve immediately.