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Chipotle Chicken Salad Tacos with Avocado, Red Skin Potatoes and Romaine
COOKING ON THE RANCH.11Ingredients
25Minutes
290Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 red potato (large, or Yukon Gold potato, sliced 1/4-inch-thick)
- 3 Tbsp. cider vinegar (or 2 tablespoons cider and 1 tablespoons balsamic)
- 1 tsp. dried oregano (Mexican if you have it)
- 2 cans chipotles in adobo (seeded and chopped)
- 1 tsp. adobo sauce (from the caned chiles en adobo)
- 1/4 sweet onion (fine chopped)
- 6 oz. cooked chicken (shredded, rotisserie chicken makes this easy)
- 2 cups romaine lettuce leaves (sliced)
- 1 inch avocado (flesh scooped from skin and cut into 1/4-inch cubes)
- 2 Tbsp. olive oil
- 6 soft corn tortillas (warmed)
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NutritionView More
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290Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories290Calories from Fat130 |
| % DAILY VALUE |
| Total Fat14g22% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol35mg12% |
| Sodium320mg13% |
| Potassium460mg13% |
| Protein15g |
| Calories from Fat130 |
| % DAILY VALUE |
| Total Carbohydrate26g9% |
| Dietary Fiber4g16% |
| Sugars2g |
| Vitamin A45% |
| Vitamin C20% |
| Calcium6% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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