Chicken Taco Salad

Name: Chicken Taco Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 serving
Ingredients: 3/4 cups Light Ranch Dressing; 1/4 cup mild salsa; 2 medium boneless, skinless chicken breasts; 2 Tablespoons taco seasoning; 2 Tablespoons vegetable oil; 2 Tablespoons butter; 1 small bag frozen corn; 2 heads green leaf lettuce; 3 whole Roma Tomatoes; 1/2 cup shredded Pepper-jack cheese; 3 whole green onions; 1/3 cup chopped cilantro; tortilla chips, slightly crushed

User Reviews

5.0

3 reviews

Excellent

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

Chicken Taco Salad

Vera Ali

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

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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

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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.