Taco Chicken Ranch Salad Recipes

CHICKEN TACO SALAD

Steps:

• 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 degrees F), 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.

RANCH TACO CHICKEN SALAD

Steps:

• Add chicken breasts to a baking dish. Drizzle cooking oil overtop along with 1 tsp of taco seasoning. Flip the chicken over and drizzle last half of cooking oil and another 1 tsp taco seasoning. Bake at 400°F for 20-30 minutes or until chicken is no longer pink, juices run clear and internal temperature reaches 165°F when poked with a meat thermometer.
• Let chicken cool, then slice into small bite-sized pieces.
• Wash and chop all the vegetables and add everything to a large serving bowl: romaine lettuce, cooked chicken, black beans, cooked corn, cherry tomatoes, crushed tortilla chips, cubed cheese, red onion, green onions, ripe avocado. Toss everything together.
• In a small bowl add the ranch dressing and 1 Tbsp taco seasoning (you can make your own here). Mix together.
• Drizzle salad dressing over the salad and toss together. Scoop onto bowls and serve immediately.

FAVORITE RANCH-TACO CHICKEN SALAD

Steps:

• Cook and stir chicken in 1/4 cup salsa in large nonstick skillet on medium-high heat 4 min. or until chicken is done.
• Toss chicken with salad greens and cheese in large bowl.
• Add remaining salsa and dressing; mix lightly. Spoon onto 6 salad plates; top with remaining ingredients.

EASY RANCH TACO CHICKEN SALAD

Steps:

• Toss greens, chicken and cheese in large bowl.
• Add remaining ingredients; toss lightly.

CHICKEN RANCH TACO SALAD WITH HOMEMADE TORTILLA BOWL

Steps:

• Before You Cook Turn oven on to 400 degrees. Let preheat, at least 10 minutes If using any fresh produce, thoroughly rinse and pat dry Prepare a baking sheet with foil and cooking spray Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F 1 Make the Tortilla Bowls Make two loosely-packed, softball-sized foil balls, each about 5-6" in diameter.Place foil balls on prepared baking sheet and lay a tortilla over each. Lightly coat tortillas with cooking spray.Bake in hot oven until golden brown and crispy, 11-13 minutes.Let baked tortilla bowls cool, 5 minutes.While tortilla bowls bake, prepare ingredients. 2 Prepare the Ingredients Hold romaine heart at root end and chop coarsely.Core tomato and cut into 1/4" dice.Mince cilantro (no need to stem).Pat chicken breasts dry and, on a separate cutting board, halve lengthwise. Slice chicken into 1/4" strips across the width. 3 Cook the Chicken Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.Add chicken strips and a pinch of pepper to hot pan and stir occasionally until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.Transfer chicken to a mixing bowl and toss with seasoning rub.Reserve pan; no need to wipe clean. 4 Cook Corn and Toss Salad Return pan used to cook chicken to high heat and add 2 tsp. olive oil. Add corn to hot pan and stir occasionally until beginning to char, 2-4 minutes.Transfer corn to another mixing bowl. Add romaine, tomatoes, and dressing and toss to combine.If desired, serve dressing on the side to control amount. 5 Finish the Dish Plate dish as pictured on front of card, placing salad in taco bowl and topping with chicken. Garnish with queso fresco and cilantro. Bon appétit!

RANCH TACO CHICKEN SALAD

Steps:

• Season chicken with salt, pepper, and a sprinkling of cumin and chili powder.
• Cook chicken and 1/2 cup salsa in a large nonstick skillet over medium-high heat 8 minutes or until chicken is done.
• Combine chicken mixture, salad greens, and cheese in a large bowl, tossing well.
• Toss with remaining 1/2 cup salsa and dressing just before serving.
• Sprinkle with tortilla chips.

COOL RANCH TACO SALAD

Steps:

• Brown ground beef with onion until cooked.
• Add taco seasoning per directions on packet, let meat mixture cool.
• Combine lettuce, tomato, and cheese in large mixing/salad bowl, refrigerate until ready to serve.
• Prior to serving, crush doritos and add to lettuce mixture.
• Add meat mixture, stir.
• Toss entire salad with ranch dressing until well blended, serve cold.

TACO SALAD I

Steps:

• In a large skillet over medium-high heat, brown the ground beef and drain excess fat. Stir in the taco seasoning, chili beans and French-style dressing. Fill the dressing bottle 2/3 full of water and add to the skillet. Bring to a boil, reduce heat and simmer for 15 minutes.
• Crush the bag of chips, open the bag, and toss the broken chips into a large bowl with the lettuce, cheese and tomatoes. When the meat mixture is done, combine it with the lettuce, tomatoes, chips and mix well. Then, add salsa and sour cream.