Name: Pioneer Woman Taco Chicken Salad
Prep time: 15 min
Cook time: 15 min
Total time: 40 min
Ingredients: 3/4 cup Ranch Dressing (bottled is fine); 1/4 cup Salsa (spicy to your preference); 3 tablespoons finely minced Cilantro; 2 boneless, skinless chicken breasts; 2 tablespoons taco seasoning (or your own mix); 1/4 cup vegetable oil; 2 tablespoons butter; 1 head green leaf lettuce (1 large or 2 regular heads), shredded thin; 3 Roma tomatoes, diced; 1/2 cup grated Pepper Jack cheese; 2 ears corn, shucked; 2 avocados, diced; 3 green onions, sliced; 1/2 cup cilantro leaves; Tortilla chips (flavored or plain), crushed slightly

This delicious Pioneer Woman Taco Chicken Salad is a quick and easy meal packed with flavor! With creamy ranch dressing and fresh veggies, it’s perfect for a nutritious lunch or dinner. Feel free to swap in your favorite ingredients, and enjoy the satisfying crunch of tortilla chips on top!

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Ingredients Needed:

For the Dressing:

3/4 cup Ranch Dressing (bottled is fine)
1/4 cup Salsa (spicy to your preference)
3 tablespoons finely minced Cilantro

For the Chicken:

2 boneless, skinless chicken breasts
2 tablespoons taco seasoning (or your own mix)
1/4 cup vegetable oil
2 tablespoons butter

For the Salad:

1 head green leaf lettuce (1 large or 2 regular heads), shredded thin
3 Roma tomatoes, diced
1/2 cup grated Pepper Jack cheese
2 ears corn, shucked
2 avocados, diced
3 green onions, sliced
1/2 cup cilantro leaves
Tortilla chips (flavored or plain), crushed slightly

How To Make Taco Chicken Salad:

Make the Dressing: In a bowl, combine ranch dressing, salsa, and minced cilantro. Stir well and refrigerate until ready to use.
Cook the Chicken: Generously season both sides of the chicken breasts with taco seasoning. Heat vegetable oil and butter in a large skillet over medium-high heat. Cook the chicken for about 4 minutes per side, or until golden brown and cooked through. Remove from the skillet and let cool for 10 minutes before cutting into cubes.
Prepare the Corn: In the same skillet used for the chicken, roll the shucked corn in the residual oil and butter. Grill on a grill pan or in another skillet until the corn is crisp with some color. Slice the kernels off the cob and set aside.
Assemble the Salad: On a large platter, layer the shredded lettuce, chicken, tomatoes, cheese, corn, avocado, green onions, cilantro, and crushed tortilla chips. Drizzle with dressing, serving extra on the side if desired.
Serve: Scoop the salad into individual bowls and enjoy!

Recipe Tips

Choose Fresh Ingredients: Use fresh lettuce, ripe avocados, and juicy tomatoes for the best flavor and texture in your salad.
Season the Chicken Well: Don’t skimp on seasoning the chicken with taco seasoning; this adds a lot of flavor to the dish.
Cool the Chicken: Let the cooked chicken rest for 10 minutes before cutting it. This keeps it juicy and tender.
Customize the Dressing: Adjust the spice level of the dressing by choosing a salsa that fits your taste,mild or spicy.
Prep Ahead: You can prepare the chicken and dressing a day in advance. This makes assembly quick and easy when you’re ready to serve.

How To Store & Reheat Leftovers

Put leftover Taco Chicken Salad in an airtight container and refrigerate. It’s best to eat it within 3 days for good quality.

Nutrition Facts

Serving Size: 1 bowl (about 2 cups)

Calories: 450
Total Fat: 30g
Saturated Fat: 10g
Cholesterol: 80mg
Sodium: 800mg
Potassium: 800mg
Total Carbohydrate: 30g
Dietary Fiber: 8g
Sugars: 5g
Protein: 25g

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