Chicken Taco Salad

• 6 (6-inch) corn tortillas
• Cooking spray
• 3/8 teaspoon ground chipotle chile pepper
• 1 cup salsa verde
• 3 ounces 1/3-less-fat cream cheese (about 1/3 cup)
• 1 1/2 cups shredded skinless, boneless rotisserie chicken breast
• 1 1/2 cups chopped skinless, boneless rotisserie chicken thigh or drumstick
• 1/2 cup sliced green onions
• 2 tablespoons fresh lime juice, divided
• 5 teaspoons extra-virgin olive oil, divided
• 2/3 cup organic black beans, rinsed and drained
• 2/3 cup frozen corn kernels, thawed
• 2/3 cup chopped red bell pepper
• 1/4 cup chopped fresh cilantro
• 6 cups chopped romaine lettuce
• 3 radishes, very thinly sliced

1. Preheat oven to 450u0b0.
2. Cut tortillas into 1/4-inch-thick strips. Place tortillas on a jelly-roll pan. Lightly coat tortillas with cooking spray; sprinkle with chipotle pepper. Bake at 450u0b0 for 10 minutes, stirring after 5 minutes. Cool.
3. Heat a medium skillet over medium heat. Add salsa and cheese to pan; cook 4 minutes or until cheese melts, stirring to combine. Stir in chicken; cook 1 minute. Stir in onions and 1 tablespoon lime juice. Remove chicken mixture from pan; keep warm. Rinse pan with water. Return pan to medium-high heat. Add 2 teaspoons oil to pan; swirl to coat. Add beans, corn, and red bell pepper to pan; saute 2 minutes. Stir in cilantro.
4. Combine remaining 1 tablespoon lime juice and remaining 1 tablespoon oil in a large bowl; stir with a whisk. Add lettuce to bowl; toss to coat. Place about 1 cup lettuce mixture on each of 6 plates; top each serving with about 3/4 cup chicken mixture and 1/3 cup corn mixture. Sprinkle with tortilla strips and radishes.

corn tortillas, cooking spray, ground chipotle chile pepper, salsa verde, cream cheese, skinless, skinless, green onions, lime juice, extravirgin olive oil, black beans, frozen corn kernels, red bell pepper, fresh cilantro, romaine lettuce

Taken from www.myrecipes.com/recipe/chicken-taco-salad (may not work)