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Chicken Taco Salad

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 550
A flavorful and easy-to-make chicken taco salad perfect for a quick lunch or dinner. Loaded with fresh ingredients and a zesty dressing.

Ingredients

Dressing

  • 3/4 cups light ranch dressing
  • 1/4 cup mild salsa

Chicken

  • 2 medium boneless, skinless chicken breasts
  • 2 Tablespoons taco seasoning
  • 2 Tablespoons vegetable oil
  • 2 Tablespoons butter

Vegetables

  • 1 small bag frozen corn frozen corn
  • 2 heads green leaf lettuce (Shredded Thin)
  • 3 whole Roma tomatoes (Diced)
  • 1/2 cup shredded Pepper-Jack cheese
  • 3 whole green onions (Sliced)
  • 1/3 cup chopped cilantro

Tortilla Chips

  • as needed tortilla chips, slightly crushed

Instructions 

  • Combine ranch dressing and salsa in a bowl. Cover and refrigerate.
  • Season chicken breasts, cook in oil and butter until golden and cooked through, then cool and cube.
  • Cook corn according to package instructions.
  • Assemble salad with lettuce, chicken, tomatoes, cheese, corn, green onions, cilantro, and crushed chips. Drizzle dressing on top and serve.

Notes

For extra flavor, add a squeeze of lime before serving.
Calories: 550kcal
Cost: $15
Course: Main Course
Cuisine: Mexican
Keyword: chicken, Salad