Sometimes you don’t have much time for dinner, but the thought of takeout, just doesn’t sound good. That was what happened to me the other night and then I remembered seeing a recipe in The Pioneer Woman Cooks: Dinnertime for a chicken taco salad. I knew it would be a healthy salad the kids would actually enjoy (who doesn’t love tacos) and seemed super easy and quick. I decided to give it a try and am so happy I did. It was really fast to make and delicious. I did tweak her recipe a bit to include things I had lying around, and the end result was so yummy if I do say so myself.

I hope this provides a little weeknight dinner inspiration for you!

-Brittany

Chicken Taco Salad

Name: Chicken Taco Salad
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Ingredients: 2 boneless, skinless chicken breasts; 2 tbsp taco seasoning; ¼ cup vegetable oil; ¾ cup ranch dressing; ¼ cup salsa; 3 tbsp cilantro, finely chopped; 2 ears fresh corn, husks and silk removed; 1 bag chopped romaine lettuce; 2 handfuls baby spinach leaves; ¾ cup shredded carrots; 3 Roma tomatoes, diced; 2 avocados, peeled, pitted and diced; ½ cup shredded Monterey Jack cheese; 2 handfuls tortilla chips, slightly crushed; ½ cup cilantro, chopped; 3 green onions, sliced

AuthorBrittanyDifficultyBeginner

Prep Time20 minsCook Time12 minsTotal Time32 mins

Adapted from The Pioneer Woman Cooks: Dinnertime

2 boneless, skinless chicken breasts

2 tbsp taco seasoning

¼ cup vegetable oil

¾ cup ranch dressing

¼ cup salsa

3 tbsp cilantro, finely chopped

2 ears fresh corn, husks and silk removed

1 bag chopped romaine lettuce

2 handfuls baby spinach leaves

¾ cup shredded carrots

3 Roma tomatoes, diced

2 avocados, peeled, pitted and diced

½ cup shredded Monterey Jack cheese

2 handfuls tortilla chips, slightly crushed

½ cup cilantro, chopped

3 green onions, sliced

Heat the oil over medium-high heat in a skillet and generously season the chicken breasts on both sides with taco seasoning. Cook chicken on both sides until it is done, about 8 to 12 minutes. Remove the chicken from the pan and let rest. Once rested, dice chicken.

While chicken cooks, make the dressing. Put the ranch dressing, salsa and cilantro in a bowl and stir until combined.

Next, place corn in same skillet used for chicken and cook until color develops around outside, turning occasionally. Remove from pan and, once cooled, slice kernels off cob.

Now assemble the salad. Pile the lettuce and spinach on a large platter. Sprinkle chicken, carrots, tomatoes, avocados, and grilled corn on top. Then add the cheese, chips, cilantro and green onions. Drizzle top with dressing.

Enjoy!

Ingredients