Chicken Taco Salad Recipe

Name: Chicken Taco Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE DRESSING:; 3/4 cups Ranch Dressing (bottled Is Fine); 1/4 cups Salsa (as Spicy As You'd Like); 3 Tablespoons Finely Minced Cilantro; Chicken; 2 whole Boneless, Skinless Chicken Breasts; 2 Tablespoons Seasoning (taco Seasoning, Or Your Own Mix); 1/4 cups Vegetable Oil; 2 Tablespoons Butter; SALAD:; 1 head Green Leaf Lettuce (1 Large Head Or Two Regular Heads), Shredded Thin; 3 whole Roma Tomatoes, Diced; 1/2 cups Grated Pepper Jack Cheese; 2 ears Corn, Shucked; 2 whole Avocados, Diced; 3 whole Green Onions, Sliced; 1/2 cups Cilantro Leaves; Tortilla Chips Of Your Choice (flavored Or Not), Crushed Slightly

Servings: persons

FOR THE DRESSING:
3/4 cups Ranch Dressing (bottled Is Fine)
1/4 cups Salsa (as Spicy As You'd Like)
3 Tablespoons Finely Minced Cilantro
Chicken
2 whole Boneless, Skinless Chicken Breasts
2 Tablespoons Seasoning (taco Seasoning, Or Your Own Mix)
1/4 cups Vegetable Oil
2 Tablespoons Butter
SALAD:
1 head Green Leaf Lettuce (1 Large Head Or Two Regular Heads), Shredded Thin
3 whole Roma Tomatoes, Diced
1/2 cups Grated Pepper Jack Cheese
2 ears Corn, Shucked
2 whole Avocados, Diced
3 whole Green Onions, Sliced
1/2 cups Cilantro Leaves
Tortilla Chips Of Your Choice (flavored Or Not), Crushed Slightly

1
First, make the dressing by combining all the ingredients in a bowl and stirring together. 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 4 minutes per side. Remove and set aside to cool for 10 minutes, then cut it into cubes.
3
Place the ears of corn in the skillet you used to cook the chicken and roll it around so that the flavorful oil/butter mixture coats the corn. Grill it on a grill pan or cook it in a separate skillet until the corn is still crisp but has color on the outside. Slice off the kernels with a sharp knife and set aside.
4
To assemble the salad, pile shredded lettuce, chicken, tomatoes, cheese, corn, avocado, green onion, cilantro, and crushed chips on a big platter. Drizzle the dressing all over the top, serving part on the side if you'd like.
5
Serve it in individual bowls.

444

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: FOR THE DRESSING:, 3/4 cups Ranch Dressing (bottled Is Fine), 1/4 cups Salsa (as Spicy As You'd Like), 3 Tablespoons Finely Minced Cilantro, and more.

Yes, Chicken Taco Salad 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.

Chicken Taco Salad

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