Categories: Salad

Ingredients

• 2 chicken breasts
• 2 tbsp taco seasoning
• 1/4 cup vegetable oil
• 3/4 cup ranch dressing
• 1/4 cup salsa
• 3 tbsp chopped cilantro
• 2 ears fresh corn, husks and silk removed
• 1 large head green-leaf lettuce, thinly shredded
• 3 Roma tomatoes, diced
• 1/2 cup grated pepper Jack cheese
• 2 avocados, peeled, pitted, and diced
• 1/2 cup cilantro
• Tortilla chips, slightly crushed
• 3 green onions, sliced

Directions

1. Season the chicken generously on both sides with taco seasoning. Then heat the vegetable oil in a large skillet over medium-high heat and cook the chicken on both sides until it’s done in the middle, about 8-12 minutes total.

2. Remove chicken from the pan, let rest for 10 minutes, then dice it up.

3. Meanwhile, make the dressing: Combine the ranch dressing and salsa in a bowl. Stir together. Add the cilantro and stir until it’s combined.

4. To make the salad, grill the corn in a grill pan or skillet until there’s a little color on the outside. Then, slice off the kernels.

5. Now assemble the salad. Pile the shredded lettuce on a platter, then sprinkle the chicken all over the top. Add a layer of tomatoes, sprinkling of cheese, diced avocado, and grilled corn. Then add cilantro and a nice layer of tortilla chips and green onion. Then drizzle with dressing and serve.

Email to a friend | Print this recipe | Back