Chicken Taco Salad

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A delicious taco salad using fresh ingredients and a delicious and easy dressing to go on top!

Prep Time20

Cook Time15

Total Time35

Course: Salad

Cuisine: American

Keyword: chicken taco salad, salad recipes, taco salad

Servings: Servings

Author: Alyssa Rivers

Ingredients

Dressing Ingredients

¾ cups ranch dressing
¼ cup salsa
3 tablespoons minced cilantro

Salad Ingredients

2 boneless skinless chicken breasts
2 tablespoons taco seasoning
2 tablespoons vegetable oil
1 head shredded lettuce, I used green leaf
3 diced Roma tomatoes
½ cup grated pepper jack cheese, or cheese of choice
½ cup whole kernel corn
2 diced avocados
3 sliced green onions
½ cup cilantro Leaves
crushed tortilla chips, for garnish

Instructions

Prepare the dressing by whisking together the ¾ cups ranch dressing, ¼ cup salsa, and 3 tablespoons minced cilantro. Set aside.
To prepare the chicken, heat the 2 tablespoons vegetable oil in a large skillet over medium-high heat. Season each side of the 2 boneless skinless chicken breasts generously with 2 tablespoons taco seasoning.
Cook the chicken breasts on each side for about 4 minutes or until no longer pink. Remove and set aside and cut into cubes.
Place the ½ cup whole kernel corn into the skillet and cook for a few minutes. Remove from heat and set aside.
To assemble the salad place 1 head shredded lettuce, in the bottom of a large bowl. Add the cooked chicken, 3 diced Roma tomatoes, 2 diced avocados, ½ cup grated pepper jack cheese, 3 sliced green onions, cooked corn, ½ cup cilantro leaves, and crushed tortilla chips,. Drizzle and toss with the dressing and serve.

Nutrition

QR code

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