Chicken Taco Salad

Name: Chicken Taco Salad
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 8
Cuisine: Mexican
Ingredients: 2 whole Avocados, Diced; 2 Tbsps Butter; 8 servings Chicken; 3 Tbsps Finely Minced Cilantro; 118 milliliters Cilantro Leaves; 2 ears Corn, Shucked; 3 whole Green Onions, Sliced; 1 head Green Leaf Lettuce (1 Large Head Or Two Regular Heads), Shredded Thin; 118 milliliters Grated Pepper Jack Cheese; 177 milliliters Ranch Dressing (bottled Is Fine); 3 whole Roma Tomatoes, Diced; 59 milliliters Salsa (as Spicy As Youd Like); 2 Tbsps Seasoning (taco Seasoning, Or Your Own Mix); 2 whole Boneless, Skinless Chicken Breasts; 8 servings Tortilla Chips Of Your Choice (flavored Or Not), Crushed Slightly; 59 milliliters Vegetable Oil

The recipe Chicken Taco Salad could satisfy your Mexican craving in roughly 35 minutes. For $2.59 per serving, you get Head to the store and pick up vegetable oil, pepper jack cheese, green onions, and a few other things to make it today.

Instructions

First, make the dressing by combining all the ingredients in a bowl and stirring together. Cover and refrigerate.Next, make the chicken: Generously season both sides of the breasts.

Ingredients you will need

Whole Chicken

Equipment you will use

Bowl

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.

Ingredients you will need

Whole Chicken

Butter

Cooking Oil

Equipment you will use

Frying Pan

Remove and set aside to cool for 10 minutes, then cut it into cubes.

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. To assemble the salad, pile shredded lettuce, chicken, tomatoes, cheese, corn, avocado, green onion, cilantro, and crushed chips on a big platter.

Ingredients you will need

Corn On The Cob

Green Onions

Cilantro

Tomato

Avocado

Whole Chicken

Lettuce

Butter

Cheese

French Fries

Corn

Roll

Cooking Oil

Equipment you will use

Grill Pan

Frying Pan

Grill

Knife

Drizzle the dressing all over the top, serving part on the side if you'd like.

Serve it in individual bowls.

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

whole Avocados, Diced 2Tbsps

Butter 8servings

Chicken 3Tbsps

Finely Minced Cilantro 118milliliters

Cilantro Leaves 2

ears Corn, Shucked 3

whole Green Onions, Sliced 1head

Green Leaf Lettuce (1 Large Head Or Two Regular Heads), Shredded Thin 118milliliters

Grated Pepper Jack Cheese 177milliliters

Ranch Dressing (bottled Is Fine)3

whole Roma Tomatoes, Diced 59milliliters

Salsa (as Spicy As You'd Like)2Tbsps

Seasoning (taco Seasoning, Or Your Own Mix)2

whole Boneless, Skinless Chicken Breasts 8servings

Tortilla Chips Of Your Choice (flavored Or Not), Crushed Slightly 59milliliters

Vegetable Oil

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Francis Ford Coppolan Oregon Pinot Noir with a 4.6 out of 5 star rating seems like a good match. It costs about 21 dollars per bottle.