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

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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