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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Chicken Taco Salad Recipe

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This recipe for Chicken Taco Salad is from The brunick 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!


Category:
Category:

Ingredients:  
Ingredients:  
2 boneless chicken breasts
2 Tbls taco seasoning
1/4 cup vegetable oil
2 Tbls butter

3/4 cup ranch dressing
1/4 cup salsa
3 Tbls finely minced fresh cilantro

2 ears corn, shucked
1 large head of lettuce, shredded thin
3 Roma tomatoes, diced
1/2 cup grated pepper-jack cheese
2 avocados, diced
3 green onions, sliced
1/2 cup fresh cilantro leaves
Tortilla chips, crushed slightly for topping salad.

Directions:
Directions:
Generously sprinkle booth sides of the chicken breasts with taco seasoning.
Heat oil and butter and cook chicken on both sides until deep golden brown and done in the middle. About 4 minutes per side. Set aside to cool for 5 minutes

Pour ranch dressing into a bowl. Add the salsa and cilantro and mix well.

please ears of corn in the skill 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 till crisp but has color on the outside. Slice off the kernels with a sharp knife and set aside. Dice the chicken into cubes.

Layer lettuce, chicken, tomatoes, cheese, corn, avocados, green onion, cilantro and crushed chips.

Drizzle the dressing over the top

Number Of Servings:
Number Of Servings:
6

 

 

 

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