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Chicken Taco Salad

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Author Holly



  • 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


  • 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.


Makes 2 servings