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Chicken Taco Salad

Yields1 ServingPrep 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
1

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.

2

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

3

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.

4

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.

5

Enjoy!