Sorry, Famous Chicken Taco Salad isn’t taking autographs right now, but that’s okay! You are about to dig your fork into one of the freshest, juiciest, crispiest pile of greens and veggies you’ll ever taste. There’s a reason its Tex-Mex-flavored-self is known all over the globe. And that taco-seasoned chicken on top will definitely have you feelin’ starstruck. So, go ahead and snap a picture! And quick, too, because Famous Chicken Taco Salad will be gone in the blink of an eye!
Ingredients
For the chicken:
- 2 chicken breasts, boneless and skinless
- 2 tablespoons taco seasoning
- 1/4 cup vegetable oil
- 2 tablespoons butter
- For the dressing:
- 3/4 cup ranch dressing
- 1/4 cup salsa
- 3 tablespoons fresh cilantro, finely minced
For the salad:
- 2 ears corn, shucked
- 1 large head leaf lettuce, shredded thin
- 3 Roma tomatoes, diced
- 1/2 cup Pepper Jack cheese, grated
- 2 avocados, diced
- 3 green onions, sliced
- 1/2 cup fresh cilantro leaves
- tortilla chips, to taste, crushed slightly
Directions
Step 1 –Generously sprinkle both sides of the chicken breasts with the taco seasoning.
Step 2 –Heat the oil and the butter in a large skillet over medium-high heat.
Step 3 –Add the chicken breasts to the skillet and cook on both sides until they reach an internal temperature of 165 degrees F, about 4 minutes per side.
Step 4 –Place the cooked chicken breasts onto a plate to cool for 5 minutes.
Step 5 –Pour the ranch dressing into a bowl.
Step 6 –Add the salsa and 3 tablespoons of the cilantro to the ranch and stir to combine.
Step 7 –Place the ears of corn in the same skillet the chicken was cooked in and roll them around so the flavorful oil-butter mixture coats them.
Step 8 –Transfer the ears of corn to a clean skillet over medium heat and cook until they are still crisp but have color on the outside.
Step 9 –Slice off the corn kernels with a sharp knife and set them aside.
Step 10 –Dice the cooked chicken breasts into cubes.
Step 11 –On a platter, layer the shredded lettuce, the diced chicken, the tomatoes, the cheese, the corn, the avocados, the green onions, the remaining cilantro, and the crushed chips.
Step 12 –Drizzle the dressing over the top of the salad.
Step 13 –Serve.
