Chicken Taco Salad

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Another delicious meal inspired by The Pioneer Woman (aka: Ree Drummond)!! This yummy salad immediately went to the top of my "Favorites" list 🙂 Made with Homemade Ranch Dressing (see link to recipe in notes below) and fresh Avocados turn an ordinary Taco Salad into a culinary dream!!! This one rates 5 stars in our household 🙂
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Lunch, Main Dish, Salads
Cuisine Mexican
Servings 6 Servings

Ingredients
  

The Chicken Ingredients:

  • 3-4 Breasts Boneless, Skinless Chicken Breasts Cut into bite-size pieces
  • 2-3 Tbsp Taco Seasoning Regular or Reduced Sodium
  • ¼ Cup Canola Oil
  • 2 Tbsp Salted Butter

The Dressing Ingredients:

  • ¾ - 1 Cup Homemade Ranch or Store-Bought (see link in Recipe Notes for recipe)
  • ¼ Cup Salsa Mild, Medium or Spicy

Salad Ingredients:

  • 2 - 15.25 oz. Cans Yellow or White Corn drained
  • 1-2 Bunches Lettuce Chopped into bite-size pieces
  • 2-3 Roma Tomatoes Diced
  • 1 Cup Monterey Jack Cheese Shredded; or any other cheese that you prefer
  • 1-2 Medium Avocados cut into bite-size pieces
  • 1-2 Sliced Green Onions
  • Crushed Tortilla Chips optional

Instructions
 

For the Chicken & Dressing

  • In a small/medium bowl, mix the Ranch Dressing and Salsa together until well-blended. Place in refrigerator while preparing the rest of the salad.
  • Next, in a large skillet, heat the Oil and Butter on medium-low to medium until good and hot (the surface will begin to ripple when ready).
  • Add the bite-size Chicken pieces and the Taco Seasoning to the skillet and stir to evenly coat the chicken.
  • Continue cooking chicken for about 5 minutes, stirring often, until all of the pieces are cooked thoroughly.
  • Using a slotted spoon, remove the chicken pieces to a large bowl, leaving drippings in the skillet. Set chicken aside.

For the Salad:

  • Pour the drained Corn into the leftover chicken drippings in the skillet and heat over Low. Be certain to scrape the bottom of the skillet to incorporate all of the Chicken, Oil/Butter and Taco seasonings with the Corn.
  • Once thoroughly heated and seasoned, scrape all of the Corn and drippings into a bowl for serving.
  • I set up a serving station with all of the prepared Veggies, Chicken, Dressing, Cheese and Crushed Tortilla Chips placed in separate bowls.
  • Now, let the crowd gather and prepare their Chicken Taco Salads as they wish! Enjoy 🙂

Notes

Homemade Ranch Dressing/Dip Recipe