thepioneerwoman5.0
Chicken Taco Salad
I love taco salads of any kind. I make one similar to this one, but I do drippy, rich taco meat and add a bunch of beans.
👥 8 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 20 min🔥 Cook: 15 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●skillet
- ●pan
- ●knife
📝 Preparation Steps
1
First, make the dressing by combining all the ingredients in a bowl and stirring together. Cover and refrigerate.
2
Next, make the chicken: Generously season both sides of the breasts. 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, about ⏱️ 4 minutes per side. Remove and set aside to cool for ⏱️ 10 minutes, then cut it into cubes.
Chicken
3
Place the ears of corn in the skillet you used to cook the chicken and roll it around so that the flavorful oil/butter mixture coats the corn. Grill it on a grill pan or cook it 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.
Chicken
4
To assemble the salad, pile shredded lettuce, chicken, tomatoes, cheese, corn, avocado, green onion, cilantro, and crushed chips on a big platter. Drizzle the dressing all over the top, serving part on the side if you'd like.
Chicken
5
Serve it in individual bowls.
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