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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Chicken Taco Salad Recipe

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Chicken Taco Salad image
Abbie's Senior Year Softball- 2012

 

This recipe for Chicken Taco Salad, by , is from The Stuckey Family Cookbook (2nd Ed), one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Tracey Schoenberger (Stuckey)

Category:
Category:

Ingredients:  
Ingredients:  
Chicken:
2 boneless, skinless chicken breasts
2 tablespoons taco seasoning (I use ChiChi's)
c vegetable oil
2 Tbsp butter

Dressing:
c ranch dressing
c salsa (as spicy as you'd like, I use mild)
3 Tbsp finely minced fresh cilantro

Salad:
2 ears corn, shucked
1 large head or 2 regular heads green leaf lettuce, shredded thin
3 roma tomatoes, diced
c grated pepper-jack cheese
2 avocados, diced (I use one for others, and none for myself as I am allergic)
3 green onions, sliced
c fresh cilantro leaves
Tortilla chips of your choice (flavored or not), crushed slightly, for topping salad

Directions:
Directions:
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), 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.

Personal Notes:
Personal Notes:
Abbie has always been an energetic, full of life, child. The world seems to migrate to her enthusiastic attitude. When her softball team won the regional championship her senior year, that day was no exception, as she was in full form for all to see.

 

 

 

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