Mango Chipotle Chicken Taco Salad

Name: Mango Chipotle Chicken Taco Salad
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 6 servings
Ingredients: One 14.5-ounce can black beans, drained and rinsed; 1 cup frozen fire-roasted corn, thawed; 2 plum tomatoes, chopped; 3/4 cup Food Network Kitchen™ Inspirations Mexican Style Mango Chipotle Vinaigrette, plus more for serving; 1/2 head iceberg lettuce, shredded (about 8 cups); 2 cups shredded rotisserie chicken (skin removed); 1 cup grated sharp Cheddar (about 4 ounces); 2 cups corn tortillas, crushed

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Level: Easy

Total: 25 min
Active: 25 min

Yield: 6 servings

A sweet and spicy vinaigrette plays double duty in this Tex-Mex-inspired taco salad. Not only is it a salad dressing, but it also brings beans and corn together into a quick salsa for topping.

Level: Easy

Total: 25 min
Active: 25 min

Yield: 6 servings

Ingredients

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One 14.5-ounce can black beans, drained and rinsed

1 cup frozen fire-roasted corn, thawed

2 plum tomatoes, chopped

3/4 cup Food Network Kitchen™ Inspirations Mexican Style Mango Chipotle Vinaigrette, plus more for serving

1/2 head iceberg lettuce, shredded (about 8 cups)

2 cups shredded rotisserie chicken (skin removed)

1 cup grated sharp Cheddar (about 4 ounces)

2 cups corn tortillas, crushed

Directions

Toss together the beans, corn, tomatoes and 3 tablespoons of the Mexican Style Mango Chipotle Vinaigrette. Let sit, tossing occasionally, until juicy, about 10 minutes.
Divide the lettuce among 6 bowls and top with the bean mixture and juices, chicken, cheese and tortilla chips. Drizzle with the remaining vinaigrette.