Chicken And Black Bean Taco Salad With Chipotle Dressing

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Oxmoor House

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Ingredients

4 (8-inch) 97%-fat-free flour tortillas (such as Mission)

Cooking spray

6 cups shredded iceberg lettuce, divided

1 1/2 cups chopped cooked chicken breast

1/3 cup taco sauce (such as Old El Paso)

1/2 teaspoon chopped canned chipotle chile in adobo sauce

3/4 cup canned black beans, rinsed and drained

3/4 cup frozen whole-kernel corn, thawed

1 1/2 teaspoons chili powder

1 teaspoon minced garlic

1 cup chopped tomato

4 large tomatillos, coarsely chopped

2 tablespoons chopped fresh cilantro

1/4 cup (1 ounce) shredded Monterey Jack cheese

2 tablespoons sliced green onions

3/4 cup fat-free ranch dressing

1 tablespoon chopped canned chipotle chile in adobo sauce

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