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.

Recipe courtesy of Food Network Kitchen

Save Recipe Print

Total:: 25 min
Active:: 25 min

Yield:: 6 servings

Level:: Easy

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

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.

My Private Notes

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