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This Week's Top Recipes

Zesty Chicken Taco Salad

ChickenTex-MexStove-Top

Time: 35 minutes

Yield: 8 servings

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About

Who would ever want a taco when Zesty Chicken Taco Salad is on the menu? That's not hyperbole either, Zesty Chicken Taco Salad is just so tasty and so immersed in Tex-Mex terrific taste that regular tacos can't compete with them. The dressing itself is vibrant and filled with the zest that comes from cilantro and ranch, the salad is loaded with sweet grilled corn and savory chicken, and all the vegetables are crisp and refreshing! It even has tortilla chips, so you don't miss out on any crunch! Mmm, good times all around with this salad!

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Ingredients

  • For the dressing:
  • 3/4 cup ranch dressing
  • 1/4 cup salsa
  • 3 tablespoons cilantro, finely minced
  • For the chicken:
  • 2 chicken breasts, boneless and skinless
  • 2 tablespoons taco seasoning
  • 1/4 cup vegetable oil
  • 2 tablespoons butter
  • For the salad:
  • 2 ears corn, shucked
  • 1 head green leaf lettuce, shredded thin
  • 3 whole Roma tomatoes, diced
  • 1/2 cup Pepper Jack cheese, grated
  • 2 whole avocados, diced
  • 3 whole green onions, sliced
  • 1/2 cup cilantro leaves
  • tortilla chips, to taste, crushed slightly

Directions

Step 1 -Combine the ranch dressing, the salsa, and the cilantro in a bowl and stir them together.

Step 2 -Cover the dressing and refrigerate it until ready to serve.

Step 3 -Generously season both sides of the chicken breasts with the taco seasoning.

Step 4 -Heat the oil and the butter in a large skillet over medium-high heat.

Step 5 -Cook the chicken breasts on both sides until they are deep golden-brown and cooked through at 165 degrees F, about 4 minutes per side.

Step 6 -Allow the chicken breasts to cool on a plate for 10 minutes.

Step 7 -Cut the chicken breasts into cubes.

Step 8 -Place the corn in the same skillet used to cook the chicken and roll it around to coat it in the oil.

Step 9 -Sauté the corn over high heat until it is crisp on the outside but still has color, about 10 minutes.

Step 10 -Slice the cooked kernels off with a sharp knife and set aside.

Step 11 -Pile the lettuce, the cooked chicken, the tomatoes, the cheese, the cooked corn, the avocado, the green onion, the cilantro, and the crushed chips in a large bowl.

Step 12 -Drizzle the salad with the dressing.

Step 13 -Serve.

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