Savory Chicken Taco Salad: Quick, Flavor-Packed Delight

This Chicken Taco Salad is a quick, flavorful meal perfect for any family dinner.

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Prep Time 15

Cook Time 15

Cooling Time 5

Total Time 35

Servings: 4 servings

Course: Lunch

Cuisine: Mexican

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Dressing

1 cup ranch dressing use homemade for fresher taste
1 cup salsa choose heat level according to preference

For the Chicken

2 lbs boneless, skinless chicken breasts can substitute with grilled steak or tofu
2 tbsp taco seasoning a blend of cumin and chili powder if unavailable
1 tbsp vegetable oil for cooking the chicken
1 tbsp butter for cooking the chicken

For the Salad Base

6 cups green leaf lettuce iceberg or romaine can be substituted
2 cups roma tomatoes cherry tomatoes work well as a swap
1 cup corn fresh or canned; cook frozen corn beforehand
2 medium avocados lime juice can prevent browning
4 stalks green onions red onion can be used for sharper taste
1/4 cup cilantro fresh herb flavor; parsley is a good alternative

For the Toppings

1 cup pepper jack cheese cheddar is a great substitute
2 cups tortilla chips any flavored tortilla chips can add extra zest

Equipment

Skillet
mixing bowl
cutting board
knife

Method

Steps

Prepare the Dressing: In a bowl, combine ranch dressing, salsa, and minced cilantro. Refrigerate while you prepare the other ingredients.
Cook the Chicken: Season both sides of the boneless, skinless chicken breasts with taco seasoning. Heat vegetable oil and butter in a skillet over medium-high heat, cook the chicken for about 4 minutes per side until golden brown and cooked through. Set aside to cool before dicing.
Cook the Corn: In the same skillet, grill shucked corn until slightly charred and beautifully caramelized. Cut the kernels off the cob.
Assemble the Salad: On a large platter, layer the shredded green leaf lettuce, diced chicken, juicy roma tomatoes, creamy pepper jack cheese, grilled corn, sliced avocado, chopped green onions, and cilantro.
Finish with Chips and Dressing: Sprinkle crushed tortilla chips on top for extra texture and drizzle the creamy dressing over the salad just before serving. Keep extra dressing on the side!

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 30gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gCholesterol: 75mgSodium: 600mgPotassium: 800mgFiber: 7gSugar: 3gVitamin A: 20IUVitamin C: 25mgCalcium: 15mgIron: 10mg

Notes

Garnish with lime wedges for an extra zesty kick. Refrigerate leftovers for up to 3 days, keeping the dressing separate to maintain freshness.

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