Chicken Taco Salad
A delicious taco salad using fresh ingredients and a delicious and easy dressing to go on top!
Servings: 6 Servings
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
Calories: 444kcal | Carbohydrates: 14g | Protein: 22g | Fat: 35g | Saturated Fat: 10g | Cholesterol: 66mg | Sodium: 655mg | Potassium: 889mg | Fiber: 6g | Sugar: 3g | Vitamin A: 5199IU | Vitamin C: 21mg | Calcium: 124mg | Iron: 2mg
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