Chicken Taco Salad
This Chicken Taco Salad is loaded with grilled chicken, corn, tomatoes, and green onions over romaine lettuce with salsa-ranch dressing.
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Ingredients
FOR THE DRESSING
- 3/4 cups light ranch dressing
- 1/4 cup mild salsa
CHICKEN
- 2 medium boneless, skinless chicken breasts
- 2 Tablespoons taco seasoning
- 2 Tablespoons vegetable oil
- 2 Tablespoons butter
SALAD
- 1 small bag frozen corn
- 2 heads green leaf lettuce Shredded Thin
- 3 whole Roma tomatoes Diced
- 1/2 cup shredded Pepper-Jack cheese
- 3 whole green onions Sliced
- 1/3 cup chopped cilantro
- tortilla chips, slightly crushed
Instructions
- Make dressing by combining the ranch dressing and salsa in a bowl. Stir. Cover and refrigerate.
- Next, make the chicken: Generously season both sides of the breasts. Heat the oil and butter in a large skillet over medium-high heat. Cook the chicken on both sides until deep golden brown on the outside and done in the middle, about 5 minutes per side. Remove and set aside to cool, then cut it into cubes.
- Cook corn according to package directions.
- To assemble the salad, pile shredded lettuce, chicken, tomatoes, cheese, corn, green onion, cilantro, and crushed chips on a big platter. Drizzle the dressing all over the top. Serve in individual bowls.
Notes
Makes 2 servings
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