By saying this,
I'm putting myself in danger of having my girl card pulled, but I have a confession. I don't like main dish salads much. There. It's out. Whenever I go out to eat with other females, I try to conform as everyone orders salads, but I never like them very much. But I've set a goal to make a main dish salad once a month and to try to learn to like them. So I googled chicken salads with salsa (pantry pick) and chicken (because I wanted chicken in it.) This recipe came up and I loved it. Loved it. It was easy and flavorful and filling and delicious. I hope you like it, too.
Chicken Taco Salad
3/4 cup ranch dressing OR (since I don't have bottled ranch dressing I just mixed up some of my own: 1/2 packet ranch dressing mix, 1/2 cup mayonaise, enough sour cream and milk to thin)
1/4 cup thick and chunky salsa
3 Tablespoons cilantro, chopped
Mix together the dressing ingredients and put in fridge while you make the salad.
2 boneless, skinless chicken breasts
taco seasoning mix
1 head leaf lettuce, chopped fine
2 tomatoes, diced
1/2 cup grated Mexi blend cheese or pepper jack or cheddar
1 can corn
2 avocados, diced
green onions, chopped
Handful of cilantro, chopped
Tortilla chips, crushed a bit
Heat a skillet on medium heat with a couple Tablespoons of olive oil. Encrust the chicken with the taco seasoning mix. Put the chicken into the hot skillet. Cook until golden brown on each side- 4 or 5 minutes per side, depending on how thick your chicken breast is. Set aside. Dice when cool enough to handle.
Meanwhile, heat a small skillet with 1 Tablespoon of real butter and 1 Tablespoon olive oil. Drain the can of corn and put the corn in the skillet. Stir and cook until the corn is slightly browned.
Assemble the salad OR put each ingredient in a bowl and let your family each assemble their own:
Lettuce, chicken, tomatoes, cheese, corn, avocado, green onion, cilantro and crushed chips. Drizzle the dressing over the top.
Adapted from The Pioneer Woman