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Chicken Taco Salad
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Brief Description
Great quick dinner or for a party, or game day. You can replace chicken and use shrimp. Also the dressing can be store brought if you like, and salsa any level of spicy you like.
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Main Ingredient
Chicken or shrimp
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Category: Fish or seafood
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Cuisine: American
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Prep Time: 16 min(s)
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Cook Time: 10 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
Make the chicken first with the first 4 ingredients listed. Next the dressing-with the 3 ingredients and salad last beginning with corn ingredients. If using shrimp, you boil them, bake them, or saute them, cool and then add at the end if not using chicken.
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Posted By: elizabethjane
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Posted On: May 17, 2018
Number of Servings:
Ingredients:
- 2 - boneless, skinless chicken breasts
- 2 tablespoons - taco seasoning
- 1/4 cups - vegetable oil
- 2 tablespoons - butter
- 3/4 cups - Ranch dressing
- 1/4 cups - salsa
- 3 tablespoons - cilantro finely minced
- 2 ears - corn shucked
- 1 heads - large green leaf lettuce shredded thin
- 3 - Roma tomatoes diced
- 1/2 cups - grated pepper jack cheese
- 2 - avocados diced
- 3 - green onions sliced
- 1/2 cups - cilantro leaves
- - tortilla chips of your choice crushed slightly, for topping salad
Directions:
For chicken
Generously sprinkle both sides of chicken with taco seasoning.
Heat the oil and butter in a large skillet over medium high heat.
Cook chicken both sides until deep golden brown on the outside and done in the middle. About 4-5 minutes per side, cool for 5 minutes and set aside.
For dressing:
While chicken is cooking, pour ranch dressing into a bowl, add salsa and cilantro and stir to combine.
For salad:
Place the ears of corn in the skillet you used to cook the chicken and roll them around so that the oil/butter mixture coats the corn.
Grill on a grill pan or cook 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. (You can buy grilled corn in the frozen food section of Whole Foods, or other store as a short cut.) Dice the chicken into cubes.
On a platter or large shallow bowl, layer the shredded lettuce, diced chicken, tomatoes, cheese, corn, avocados, green onions, cilantro and crushed chips.
Drizzle the dressing all over the top, saving some to serve on the side if you like.
Serve the salad in individual bowls. Or let folks help themselves from a large bowl if at a party.
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