Tacochickenranchsalad Recipes

RANCH TACO CHICKEN SALAD

Steps:

• Season chicken with salt, pepper, and a sprinkling of cumin and chili powder.
• Cook chicken and 1/2 cup salsa in a large nonstick skillet over medium-high heat 8 minutes or until chicken is done.
• Combine chicken mixture, salad greens, and cheese in a large bowl, tossing well.
• Toss with remaining 1/2 cup salsa and dressing just before serving.
• Sprinkle with tortilla chips.

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.

CHICKEN SALAD WITH TACO-RANCH DRESSING

Steps:

• Preheat the oven to 400°F Line a baking sheet with aluminum foil.
• Taco-Ranch Dressing: Whisk together all the dressing ingredients in a medium bowl. Refrigerate until chilled, at least 30 minutes.
• Chicken: Mix the taco seasoning, onion powder, and kosher salt in a small bowl. Season the chicken on both sides with the spice mixture and brush with the canola oil. Place the chicken on the prepared baking sheet and bake until opaque in the center, 15 to 20 minutes.
• Salad: Combine the beans, avocado, tomato, and taco seasoning in a large bowl and toss gently. Add the lettuce, chips, and cilantro. Add 1/2 cup of the dressing and toss, adding additional dressing if necessary. Divide between 2 plates. Slice the chicken and fan on top of the salads. Garnish each with a lime wedge.

TACO CHICKEN RANCH SALAD

Steps:

• Heat oil in a large skillet on a medium-high heat.
• Brown chicken and add chili powder.
• Cook until chicken is brown on all sides.
• Toss chicken mixture in a large bowl with the green salad.
• Add dressing and cheese.
• Toss well together.
• Place in 6 individual plates.
• Top with crushed tortilla chips before serving.

SIMPLY DELICIOUS RANCH CHICKEN SALAD

Steps:

• Place chicken in a saucepan; add water to cover. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until chicken is tender and no longer pink in the center, about 15 minutes. Remove chicken, let cool, and shred or cut into bite size pieces.
• Combine the chicken, red onion, cucumber, garlic, and ranch dressing in a large bowl. Season with pepper to taste.