Chipotle Chicken Tortilla Salad

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Festive and zesty. An awesome salad to feed the family and the neighbors!


  • 2 avocados, pitted and peeled (ripe)
  • 2 cups thick-style salsa
  • 1 lettuce head, washed, patted dry and torn into pieces
  • 3 cups Organic Valley Boneless Skinless Chicken Breast, grilled or cooked and cubed
  • 1 12 cups tortilla chips, broken
  • 15 ounces canned black beans, rinsed and drained
  • 1 red bell pepper, seeded and chopped (medium-sized)
  • 1 cup grated Organic Valley Sharp Cheddar Cheese (4 oz.)
  • 3 chopped fine green onions
  • washed, patted dry and chopped cilantro to taste
  • 13 cup ranch salad dressing
  • 14 teaspoon ground chipotle chili pepper (or to taste)


In a medium mixing bowl, mash avocados with 1/2 cup of thick salsa. Add sea salt and pepper to taste (and a twist of lime if desired).

Grill or poach chicken breasts as desired. Cut into bite sized cubes. In a medium mixing bowl, whisk together a good buttermilk ranch dressing (see recipe link, or use Annie's Naturals brand) with ground chipotle chilis (to taste, as the heat units and level of oxidation will vary).

In a large glass serving bowl, layer half of the prepared lettuce, chipotle chicken, chips, black beans, green onions, red bell pepper and grated sharp cheddar. Top with one half of the avocado mixture, cilantro and half of remaining salsa. Repeat layering with remaining ingredients. Use additional salsa to cover top if necessary.


Can be made in advance; just cover and chill prior to service.

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