Categories: Salad
Ingredients
- 2 chicken breasts
- 2 tbsp taco seasoning
- 1/4 cup vegetable oil
- 3/4 cup ranch dressing
- 1/4 cup salsa
- 3 tbsp chopped cilantro
- 2 ears fresh corn, husks and silk removed
- 1 large head green-leaf lettuce, thinly shredded
- 3 Roma tomatoes, diced
- 1/2 cup grated pepper Jack cheese
- 2 avocados, peeled, pitted, and diced
- 1/2 cup cilantro
- Tortilla chips, slightly crushed
- 3 green onions, sliced
Directions
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Season the chicken generously on both sides with taco seasoning. Then heat the vegetable oil in a large skillet over medium-high heat and cook the chicken on both sides until it’s done in the middle, about 8-12 minutes total.
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Remove chicken from the pan, let rest for 10 minutes, then dice it up.
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Meanwhile, make the dressing: Combine the ranch dressing and salsa in a bowl. Stir together. Add the cilantro and stir until it’s combined.
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To make the salad, grill the corn in a grill pan or skillet until there’s a little color on the outside. Then, slice off the kernels.
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Now assemble the salad. Pile the shredded lettuce on a platter, then sprinkle the chicken all over the top. Add a layer of tomatoes, sprinkling of cheese, diced avocado, and grilled corn. Then add cilantro and a nice layer of tortilla chips and green onion. Then drizzle with dressing and serve.