Easy Chicken Taco Salad For Two Recipes

BEST CHICKEN TACO SALAD RECIPE

Steps:

• Heat 2 tablespoons oil in a grill pan (or skilleset over medium heat. While the oil heats, dry the chicken breasts and brush them with the remaining 1-tablespoon oil. Liberally season the breasts with chili seasoning, taco seasoning, salt & black pepper. Place the breasts in the hot skillet and cook until the underside is golden brown and beginning to crisp (5-7 minutes). Flip the breasts over and cook until the internal temperature reaches 162°F on a meat thermometer. Transfer the breast to plate; set aside.
• The salad can be plated as individual servings or as one large serving to be shared.
• Place the chopped lettuce in a bowl (or serving platteand arrange the corn, beans, black olives, onion, avocado and tomatoes on top. Drizzle the avocado with juice from ½ lime. Thinly slice the chicken breasts and carefully place the chicken breasts on top of the salad. Drizzle the entire salad with the remaining ½ lime. Sprinkle with the shredded cheese and cilantro. Add the crumbled Cotija cheese and drizzle with Taco Salad Dressing.
• Stir together the salsa and sour cream. Add a bit of canola oil if you'd like to thin a bit.
• Serve with tortilla chips and...
• Enjoy!

CHICKEN TACO SALAD

Steps:

• For the chicken: Generously sprinkle both sides of the breasts with the taco seasoning. 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.
• For the dressing: While the chicken is cooking, pour the ranch dressing into a bowl. Add the salsa and cilantro and stir to combine.
• 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.
• On a platter, layer the shredded lettuce, diced chicken, tomatoes, cheese, corn, avocados, green onions, cilantro and crushed chips. Drizzle the dressing all over the top, saving some to serve on the side if you'd like. Serve the salad in individual bowls.

TACO SALAD FOR 2

Steps:

• In a small skillet, cook beef over medium heat until no longer pink; drain. Stir in the beans, green pepper, onion, olives and salt if desired; heat through. , On two plates, layer the corn chips, lettuce, beef mixture, cheese and tomato.

EASY CHICKEN TACO SALAD FOR TWO

Steps:

• Saute chicken breast in med.
• size frypan, I use just a little oil so chicken doesn't stick.
• Once it is cooked, remove from pan, and dice up the breasts.
• Add Salsa and Taco seasoning to pan.
• Return chicken diced to pan, and let simmer in sauce for 30 minutes.
• Place bed of lettuce on dinner plate, and add serving of Taco Mix on top of lettuce.
• Serve chips on the side, they are great to scoop the salad on your fork.
• A quick one pan easy entree.

TACO SALAD FOR TWO

Steps:

• In a small saucepan or microwave-safe bowl, heat the chili. Meanwhile, divide the lettuce, tomato and onions between two salad plates. Top with chili, salsa and cheese. Serve with tortilla chips if desired.

EASY TACO SALAD

Steps:

• In a skillet, brown ground beef; drain well. Stir in taco seasoning. Combine beef, lettuce, tomatoes, dressing, corn chips and cheese in a large serving bowl; toss well to mix. Serve immediately.

TACO SALAD FOR TWO

Steps:

• Cook and stir chicken in skillet sprayed with cooking spray on medium heat 8 to 10 min. or until done. Stir in salsa. Spoon into bowl; refrigerate 30 min. until cooled.
• Layer chips, lettuce, beans, chicken mixture, tomatoes and avocados in serving bowl. Top with dressing, cheese and olives.