Chipotle Chicken Taco Salads

• Dressing
• 1/2 cup ranch dressing
• 1/2 cup Old El Paso(R) Thick 'n Chunky salsa
• 2 teaspoons finely chopped chipotle chiles in adobo sauce (from 7-oz can)
• Salad
• 1 bag (9 oz) leafy green romaine lettuce
• 2 cups shredded deli rotisserie chicken
• 1 cup cherry tomato halves
• 1 medium ripe avocado, cut into 1-inch pieces
• 1/2 cup canned Green Giant(R) whole kernel sweet corn, drained
• 1/2 cup bite-size pieces thinly sliced red onion
• 6 Old El Paso(R) taco shells (from 4.6-oz box), broken into large pieces or crushed

1. Mix Dressing ingredients in small bowl; refrigerate while preparing salad.
2. Divide lettuce among 6 dinner plates. Top each with chicken, tomatoes, avocado and corn. Drizzle with dressing; sprinkle with red onion. Serve with or sprinkle with broken or crushed taco shells.

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