Chicken Taco Salad

Name: Chicken Taco Salad
Prep time: 16 min
Cook time: 16 min
Total time: 16 min
Yield: 6
Cuisine: Mexican
Ingredients: 2 avocados, diced; 2 Tbsps butter; 2 ears corn, shucked; 3 Tbsps finely minced fresh cilantro; 118 milliliters fresh cilantro leaves; 3 green onions, sliced; 1 large head or 2 regular heads green leaf lettuce, shredded thin; 118 milliliters grated pepper-jack cheese; 177 milliliters ranch dressing (bottled is fine); 3 Roma tomatoes, diced; 59 milliliters salsa (as spicy as youd like); 2 boneless, skinless chicken breasts; 2 Tbsps taco seasoning (store-bought or your own mix); 6 servings Tortilla chips (flavored or not), crushed slightly, for topping salad; 59 milliliters vegetable oil

Chicken Taco Salad is Head to the store and pick up chicken breasts, ranch dressing, cilantro leaves, and a few other things to make it today. To use up the avocados you could follow this main course with the Coconut Avocado Ice Cream as a dessert. This recipe is typical of Mexican cuisine. From preparation to the plate, this recipe takes approximately 16 minutes.

Instructions

Watch how to make this recipe.

For the chicken: Generously sprinkle both sides of the breasts with the taco seasoning.

Ingredients you will need

Taco Seasoning Mix

Whole Chicken

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 (or to an internal temperature of 165 degrees F), about 4 minutes per side. Set aside to cool for 5 minutes.

Ingredients you will need

Whole Chicken

Butter

Cooking Oil

Equipment you will use

Frying Pan

For the dressing: While the chicken is cooking, pour the ranch dressing into a bowl.

Ingredients you will need

Ranch Dressing

Whole Chicken

Equipment you will use

Bowl

Add the salsa and cilantro and stir to combine.

Ingredients you will need

Cilantro

Salsa

For the salad: Next, place the ears of corn in the skillet you used to cook the chicken and roll them around so that the flavorful oil/butter mixture coats the corn. Grill on a grill pan or cook 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. Dice the chicken into cubes.

Ingredients you will need

Corn On The Cob

Whole Chicken

Butter

Corn

Roll

Cooking Oil

Equipment you will use

Grill Pan

Frying Pan

Grill

Knife

On a platter, layer the shredded lettuce, diced chicken, tomatoes, cheese, corn, avocados, green onions, cilantro and crushed chips.

Ingredients you will need

Green Onions

Avocado

Cilantro

Tomato

Whole Chicken

Lettuce

Cheese

French Fries

Corn

Drizzle the dressing all over the top, saving some to serve on the side if you'd like.

Serve the salad in individual bowls.

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

avocados, diced 2Tbsps

butter 2

ears corn, shucked 3Tbsps

finely minced fresh cilantro 118milliliters

fresh cilantro leaves 3

green onions, sliced 1large head

or 2 regular heads green leaf lettuce, shredded thin 118milliliters

grated pepper-jack cheese 177milliliters

ranch dressing (bottled is fine)3

Roma tomatoes, diced 59milliliters

salsa (as spicy as you'd like)2

boneless, skinless chicken breasts 2Tbsps

taco seasoning (store-bought or your own mix)6servings

Tortilla chips (flavored or not), crushed slightly, for topping salad 59milliliters

vegetable oil

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican on the menu? Try pairing with Pinot Noir, Riesling, and Sparkling rosé. 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. You could try Teutonic Gamay Pinot Noir Blend 1787 AD. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 30 dollars per bottle.