Chicken Taco Salad
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Chicken Taco Salad

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Chicken Taco Salad
 
Chicken Taco Salad
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Chicken Taco Salad

Recipe by Chef ShamyCourse: Dinner
Servings

6

servings
Prep time

10

minutes
Cooking time

12

minutes

Ingredients

  • FOR THE DRESSING:

  • ¾ cups Ranch Dressing

  • 1/4 cup salsa

  • 2 T fresh cilantro, chopped

  • FOR THE CHICKEN:

  • 2 whole Boneless, Skinless Chicken Breasts

  • 3 T Taco Seasoning

  • 4 T Chef Shamy Garlic Butter

  • FOR THE SALAD:

  • 15 oz can black beans, drained

  • 2 ears corn, Shucked and cut off the cob

  • Romaine lettuce

  • 3 whole Roma Tomatoes, Diced

  • 1 cup Mexican blend cheese

  • 2 avocados, Diced

  • 1 cup tortilla chips, crushed

Directions

  • In a small bowl, whisk together ranch dressing, salsa, and cilantro. Set aside.
  • In a large skillet, melt Garlic Butter over medium heat.
  • Season both sides of the chicken breasts with salt, pepper, and taco seasoning. Add to skillet and cook in Garlic Butter, until done in the middle, 4-5 min each side. (Temp should be 165° F)
  • Remove chicken from pan. Do not drain.
  • Add bean and corn, and stir them around in the garlic taco chicken juices.
  • Allow chicken to cool, then dice.
  • Assemble the salad. Pile lettuce, tomato, cheese, avocado, diced chicken breast, beans and corn, and tortilla chips. Pour dressing over top and toss.
  • Serve immediately.