Chicken Taco Ranch Salad With Bacon, Avocado And Corn – a delicious recipe with Chicken Breasts, Olive Oil, Fresh Corn Kernels, Bacon, Avocado, Lemon Juice. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Preheat oven to 375 F. Rub the chicken breasts with the olive oil (I find this helps me use less oil and still get the same results in cooking) and put them into a baking dish. Sprinkle with taco seasoning and bake at 375 F for 30-35 minutes or until done (cook time may vary based on the thickness of the chicken). Remove dish from oven and set it on a rack. Allow chicken to cool for about 10 minutes, and then chop.
2
Add the chicken, corn and chopped bacon into a bowl and stir together.
3
In a small bowl toss the avocado and lemon juice together. Add the chopped avocado and ranch dressing into the bowl with the chicken mixture and stir to combine. Refrigerate for about 30-60 minutes until cold (longer if possible). Serve chilled on salad or in a sandwich!
178
kcal
Calories
6
g
Fat
14
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 whole Boneless, Skinless Chicken Breasts, 1 Tablespoon Olive Oil, 2 Tablespoons Taco Seasoning, 1 cup Fresh Corn Kernels, and more.
Yes, Chicken Taco Ranch Salad With Bacon, Avocado And Corn falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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