Ingredients
3/4 cup ranch dressing
2
chipotle chiles in adobo sauce (from 7-oz can), chopped
2
cups frozen corn (from 12-oz bag), thawed
8
cups torn romaine lettuce
2
cups shredded smoked chicken
1
large tomato, chopped (11/2 cups)
1/3 cup thinly sliced red onion
1
cup multicolored tortilla strips
Preparation
In small bowl, mix ranch dressing and chipotle chiles; set aside.
Heat 10-inch nonstick skillet over medium-high heat. Add corn; cook 5 minutes, stirring frequently, until lightly browned.
Divide lettuce evenly among 4 salad plates. Top evenly with chicken, corn, tomato and onion. Drizzle each salad with 3 tablespoons dressing. Sprinkle with tortilla strips.
