Chicken Taco Salad

Chicken Taco Salad

Taco Salad!

Chicken Taco Salad
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • FOR THE DRESSING:
  • ¾ cups Ranch Dressing
  • ¼ 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
Instructions
  1. In a small bowl, whisk together ranch dressing, salsa, and cilantro. Set aside.
  2. In a large skillet, melt Garlic Butter over medium heat.
  3. 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)
  4. Remove chicken from pan. Do not drain.
  5. Add bean and corn, and stir them around in the garlic taco chicken juices.
  6. Allow chicken to cool, then dice.
  7. Assemble the salad. Pile lettuce, tomato, cheese, avocado, diced chicken breast, beans and corn, and tortilla chips. Pour dressing over top and toss.
  8. Serve immediately.

 

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