Lighter Southwestern Taco Bowl™ Salad

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10 Minutes Prep
15 Minutes Total
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6 Servings


Ingredient List
  • Small check mark in a circle icon 4 cups cubed rotisserie chicken
  • Small check mark in a circle icon 2 cups frozen corn, thawed
  • Small check mark in a circle icon 1 cup chopped roasted sweet red peppers
  • Small check mark in a circle icon 1 cup chopped red onion
  • Small check mark in a circle icon 1/2 cup minced fresh cilantro
  • Small check mark in a circle icon 1 cup chopped spinach
  • Small check mark in a circle icon 3 tablespoons lime juice
  • Small check mark in a circle icon 3 tablespoons olive oil
  • Small check mark in a circle icon 3 teaspoons honey
  • Small check mark in a circle icon 1 tablespoon Old El Paso™ Taco Seasoning mix Chicken
  • Small check mark in a circle icon Plus 6 Old El Paso™ whole wheat Taco Bowls™ to serve
Preparation
  1. In a large bowl, combine the first five ingredients. In a small bowl, whisk the dressing ingredients; pour over chicken mixture and toss to coat. Refrigerate until serving.
  2. Toss together with the spinach and serve in Old El Paso™ Whole Wheat Taco Bowls™.