- 2 cups shredded rotisserie chicken
- 2 cups frozen corn, thawed
- 1/4 cup pico de gallo
- 8 taco shells, warmed
- 1 cup (4 ounces) shredded Monterey Jack cheese
- 1 cup coleslaw mix
- 6 radishes, thinly sliced
- 1/2 cup chipotle ranch salad dressing
- 3 jalapeno peppers, seeded and thinly sliced
- Combine the chicken, corn and pico de gallo in a small microwave-safe dish. Cover and cook on high for 1-2 minutes or until heated through.
- Spoon chicken mixture into taco shells. Top with remaining ingredients. Yield: 4 servings.
Originally published as Chipotle Ranch Chicken Tacos in Simple & Delicious April/May 2013, p10
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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