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This recipe for CHICKEN TACO SALAD, by , is from The Jeude Family Cookbook Project, 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!

Monica Gray Howard


Dressing Ingredients:
3/4 cups Ranch Dressing
1/4 cup Salsa
3 Tablespoons Cilantro finely minced

Salad Ingredients:
2 Chicken Breasts boneless skinless
2 Tablespoons taco seasoning
2 Tablespoons vegetable oil
1 head Green Leaf Lettuce of lettuce of choice shredded
3 Roma Tomatoes Diced
1/2 cup Grated Pepper Jack Cheese or cheese of choice
1/2 cup whole kernel corn
2 avocados Diced
3 green onions Sliced
1/2 cup Cilantro Leaves
Tortilla Chips crushed

Prepare the dressing by whisking together the ranch, salsa and cilantro. Set aside.

To prepare the chicken, heat the oil on medium high heat. Season each side of the chicken breasts generously with the taco seasoning. Cook the chicken breasts on each side about 4 minutes or until no longer pink. Remove and set aside and cut into cubes.

Place the corn into the skillet and cook for a few minutes and remove from heat and set aside.

To assemble the salad pile the green leaf lettuce on the bottom. Then pile the chicken, tomatoes, avocado, cheese, green onions, corn, green onions, cilantro leaves and crushed tortillas on top.

Drizzle the dressing on the top and serve.




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