Chicken Taco Salad Recipe

• Level: Easy
• Yield: Serves 4 to 6
• Nutritional Information Per Serving (1 of 6 servings): Calories 556, Total Fat 43 g, Saturated Fat 9 g, Carbohydrates 18 g, Dietary Fiber 6 g, Sugar 6 g, Protein 27 g, Cholesterol 95 mg, Sodium 679 mg
• Total Time: 16 minutes
• Active Time: 16 minutes

Ingredients

Chicken:

• 2 boneless, skinless chicken breasts
• 2 tablespoons taco seasoning (store-bought or homemade)
• 1/4 cup vegetable oil
• 2 tablespoons butter

Dressing:

• 3/4 cup ranch dressing (bottled is acceptable)
• 1/4 cup salsa (choose your preferred spice level)
• 3 tablespoons finely chopped fresh cilantro

Salad:

• 2 ears of corn, husked
• 1 large head or 2 smaller heads of green leaf lettuce, shredded finely
• 3 Roma tomatoes, chopped
• 1/2 cup shredded pepper-jack cheese
• 2 avocados, chopped
• 3 green onions, sliced
• 1/2 cup fresh cilantro leaves
• Tortilla chips, crushed slightly (flavored or plain), for garnish

Instructions

1. Cook the chicken: Generously season both sides of the chicken breasts with the taco seasoning. In a large skillet, heat the vegetable oil and butter over medium-high heat. Cook the chicken about 4 minutes per side until deep golden and the internal temperature reaches 165F. Remove and let rest 5 minutes.
2. Prepare the dressing: While the chicken cooks, combine ranch dressing, salsa, and chopped cilantro in a bowl and stir until smooth.
3. Make the salad: Using the same skillet, add the husked corn and toss to coat with the remaining oil and butter. Grill or cook the corn until tender with charred spots, then slice off the kernels and set aside. Cut the rested chicken into bite-sized cubes.
4. Assemble the salad: On a large serving platter, layer shredded lettuce, cubed chicken, diced tomatoes, cheese, corn kernels, avocados, green onions, cilantro leaves, and crushed tortilla chips. Drizzle the dressing over the top, reserving some to serve on the side if desired. Serve in individual bowls.