Chicken Taco Salad

• Meat

  • 2 Chicken breasts, whole boneless skinless

• Produce

  • 1/2 cup Cilantro, leaves
  • 1 small bag Corn, frozen
  • 3 Green onions, whole
  • 2 heads Leaf lettuce, Green Thin
  • 3 Roma tomatoes, whole

• Condiments

  • 3/4 cups Ranch dressing, light
  • 1/4 cup Salsa

• Baking & Spices

  • 2 tbsp Taco seasoning

• Oils & Vinegars

  • 2 tbsp Vegetable oil

• Dairy

  • 2 tbsp Butter
  • 1/2 cup Pepper jack cheese, grated

• Other

  • Tortilla Chips Of Your Choice (flavored Or Not, Crushed Slightly

Found on life-in-the-lofthouse.com

Ingredients

• 3/4 cups Light Ranch Dressing
• 1/4 cup Salsa
• 2 whole Boneless, Skinless Chicken Breasts
• 2 Tablespoons Taco Seasoning (taco Seasoning, Or Your Own Mix)
• 2 Tablespoons Vegetable Oil
• 2 Tablespoons Butter
• 1 small bag frozen corn
• 2 heads Green Leaf Lettuce, Shredded Thin
• 3 whole Roma Tomatoes, Diced
• 1/2 cup Grated Pepper Jack Cheese
• 3 whole Green Onions, Sliced
• 1/2 cup Cilantro Leaves
• Tortilla Chips Of Your Choice (flavored Or Not), Crushed Slightly

Directions

• Make dressing by combining the ranch dressing and salsa in a bowl. Stir. Cover and refrigerate. 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 5 minutes per side. Remove and set aside to cool, then cut it into cubes. Cook corn according to package directions. To assemble the salad, pile shredded lettuce, chicken, tomatoes, cheese, corn, green onion, cilantro, and crushed chips on a big platter. Drizzle the dressing all over the top. Serve in individual bowls.