Mango Chipotle Chicken Taco Salad

A sweet and spicy vinaigrette plays double duty in this taco salad. Not only is it a salad dressing but it also brings beans and corn together into a quick salsa for topping.
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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 6 servings
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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


  1. 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.
  2. Divide the lettuce among 6 bowls and top with the bean mixture and juices, chicken, cheese and tortilla chips. Drizzle with the remaining vinaigrette.