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Taco Chicken Salad

Taco Chicken Salad

A fresh, crunchy salad featuring taco-seasoned chicken, black beans, corn, and a creamy, spiced 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, Mexican-Inspired
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound boneless skinless chicken breasts
  • 2 tablespoons olive oil
  • 2 tablespoons taco seasoning divided
  • 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 shredded cheddar cheese
  • 1/2 cup ranch dressing
  • 1 cup crushed tortilla chips

Equipment

  • Large skillet
  • Cutting board
  • Large Salad Bowl

Method
 

  1. Rub the chicken with the olive oil and 1.5 tablespoons of the taco seasoning.
  2. Cook the chicken in a hot skillet for 5 to 6 minutes per side until fully cooked. Let rest, then slice.
  3. Whisk the remaining 1/2 tablespoon of taco seasoning into the ranch dressing in a small bowl.
  4. Assemble the salad by placing the chopped lettuce in a large bowl, then topping with the beans, corn, tomatoes, and onion.
  5. Add the sliced chicken, cheese, and crushed tortilla chips to the top of the salad.
  6. Drizzle with the seasoned ranch dressing right before serving and toss gently.

Notes

  • Keep the dressing and chips separate until just before serving to maintain the crunch of the greens and the chips.
  • If the chicken breasts are very thick, slice them horizontally before cooking so they cook evenly without burning the spices.