Ingredients
2 cups shredded rotisserie chicken2 cups frozen corn, thawed1/4 cup pico de gallo8 taco shells, warmed1 cup shredded Monterey Jack cheese1 cup coleslaw mix6 radishes, thinly sliced1/2 cup chipotle ranch salad dressing3 jalapeno peppers, seeded and thinly sliced
Preparation
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.
