Updated on Salads

Pioneer Woman Taco Chicken Salad

Pioneer Woman Taco Chicken Salad

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:

  1. Make the Dressing: In a bowl, combine ranch dressing, salsa, and minced cilantro. Stir well and refrigerate until ready to use.
  2. 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.
  3. 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.
  4. 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.
  5. Serve: Scoop the salad into individual bowls and enjoy!
Pioneer Woman Taco Chicken Salad
Pioneer Woman Taco Chicken Salad

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

Try More Pioneer Woman Recipes:

Print Recipe

Pioneer Woman Taco Chicken Salad

Author: Mohamed Shili Cooking Method:Baking Cuisine:American Courses:Salads Recipe Keys: T Taco Chicken Salad
Difficulty:BeginnerPrep time: 15 minutesCook time: 15 minutesRest time: 10 minutesTotal time: 40 minutesServings:4 servingsCalories:450 kcal Best Season:Suitable throughout the year

Description

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!

Ingredients

    For the Dressing:

    • For the Chicken:

    • For the Salad:

Instructions

  1. Make the Dressing: In a bowl, combine ranch dressing, salsa, and minced cilantro. Stir well and refrigerate until ready to use.
  2. 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.
  3. 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.
  4. 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.
  5. Serve: Scoop the salad into individual bowls and enjoy!

Notes

  • 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.
Keywords:Pioneer Woman Taco Chicken Salad

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