Categories: Salad
Ingredients
- FOR THE DRESSING:
- 3/4 cups Ranch Dressing (bottled Is Fine)
- 1/4 cup 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 cup 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 cup Grated Pepper Jack Cheese
- 2 ears Corn, Shucked
- 2 whole Avocados, Diced
- 3 whole Green Onions, Sliced
- 1/2 cup Cilantro Leaves
- Tortilla Chips Of Your Choice (flavored Or Not), Crushed Slightly
Directions
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First, make the dressing by combining all the ingredients in a bowl and stirring together. Cover and refrigerate.
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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.
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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.
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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.