Chicken Taco Salad

9:30 AM

I am always looking for a new take on different types of food. Since Mexican is a weekly occurrence in our house I always look for new recipes to mix it up.
This recipe has become a favorite. I made it over the Christmas holiday and it was delicious so I made it again this week!

It would make a great meal for a large family or just for two!
The Dressing
3/4 cups Ranch Dressing 
(use a homemade recipe. I did not have any on hand so I used Wild Oats Organic Ranch)
1/4 cup Salsa 
(use any flavor to your taste. I tend to use an organic mild)
3 Tablespoons Cilantro

2 whole Boneless, Skinless Chicken Breasts
2 Tablespoons Taco Seasoning (here is my recipe)
Oil for the pan

1 head Green Leaf Lettuce, Shredded Thin
1/2 cup Cheese (Mex Blend or Colby Jack)
Miscellaneous toppings of your choice
Tortilla chips of your choice crushed lightly

Mix all the dressing ingredients and place in the fridge till you are ready to eat.

Next, make the chicken: Season both sides of the breast with the taco seasoning. Heat the oil and then place the chicken in when its hot and ready to go. Cook the chicken on both sides until deep golden brown on the outside and done in the middle. Turn off the heat and then take them out when slightly cooled, cut them into cubes and set aside.
Chicken Taco Salad GLUTEN FREE

You can assemble all in one bowl or you can do as we do and lay it out with all your favorite taco toppings and assemble at the table!
Our sides included Organic Valley Cheese, organic caramelized onions, organic corn, and sour cream (which after dinner realized I never used since the dressing is so good)

Chicken Taco Salad

Happy Cooking Friends


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