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Chicken Taco Salad
5 from 3 votes

Chicken Taco Salad

From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Course: Salad, Lunch, Dinner, Others
Cuisine: American, Mexican

Ingredients

FOR THE DRESSING
  • 3/4 cups ranch dressing light
  • 1/4 cup mild salsa
CHICKEN
  • 2 medium chicken breast boneless, skinless
  • 2 Tablespoons taco seasoning
  • 2 Tablespoons vegetable oil
  • 2 Tablespoons butter
SALAD
  • 1 corn frozen, small bag
  • 2 green leaf lettuce Shredded Thin, heads
  • 3 Roma tomato Diced, whole
  • 1/2 cup pepper jack cheese shredded
  • 3 green onion Sliced, whole
  • 1/3 cup cilantro chopped
  • tortilla chips slightly crushed

Instructions

    Cup of Yum
  1. Make dressing by combining the ranch dressing and salsa in a bowl. Stir. Cover and refrigerate.
  2. 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.
  3. Cook corn according to package directions.
  4. 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