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Taco Chicken Salad

Taco Chicken Salad

A fresh, crisp salad loaded with seasoned chicken, beans, and corn, finished with a quick, creamy taco-ranch dressing.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: American, Tex-Mex
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 2 tablespoons taco seasoning divided use
  • 1 large head Romaine lettuce chopped
  • 1 can black beans 15-ounce, rinsed and drained
  • 1 cup corn kernels
  • 1 cup cherry tomatoes halved
  • 1/2 cup red onion finely diced
  • 1/2 cup cheddar cheese shredded
  • 1/2 cup ranch dressing
  • 1 cup tortilla chips lightly crushed

Equipment

  • Large skillet
  • Large Serving Bowl

Method
 

  1. Season the chicken breasts with olive oil and half of the taco seasoning.
  2. Cook the chicken in a hot skillet for 6 to 8 minutes per side, then let it rest before slicing.
  3. Whisk the ranch dressing together with the remaining taco seasoning in a small bowl.
  4. Assemble the salad by layering the lettuce, beans, corn, tomatoes, onion, and cheese in a large bowl.
  5. Top with the sliced chicken, drizzle generously with the prepared dressing, and scatter the crushed chips over the top.

Notes

  • Wait to add the crushed chips until the very last second before eating so they do not become soggy from the dressing.