Hot summer days and cool crisp salads go hand in hand! This salad is super quick to prepare and was so delicious! Usually when I make taco salad, I make it with hamburger and use a Catalina dressing on it. When I saw this recipe posted on the Pioneer Woman’s site, I knew I wanted to try it since it was so different from my usual recipe.
I used a packaged taco seasoning since I was in a hurry, but you could certainly make up your own blend of spices for the chicken. All quantities are subject to your taste. The variations are endless with this recipe. You may like more or less of the cheese, onion, or other ingredients. As for cheese, I like sharp cheddar, but pepper jack would be good to kick up the spice. Other ingredients that you might like to add are cilantro, avocado, or jalapenos. The possibilities are endless!
- 3/4 cups ranch dressing
- 1/4 cup salsa
- 2-3 whole boneless, skinless chicken breasts
- 1/4 oil, vegetable or canola
- 2 tablespoons butter
- 1 package taco seasoning
- 1 large head Lettuce, shredded thin
- 1 extra large tomato, chopped
- 3/4 cup cheddar cheese, grated
- 3 ears corn, shucked
- 3 whole green onions, finely chopped
- Tortilla chips, corn chips, or Doritos, slightly crushed
Make dressing by combining ingredients in a bowl and stirring together.
Generously season both sides of the chicken 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 4 minutes per side.
Remove and set aside to cool for 10 minutes, then cut it into cubes.
Place the ears of corn in the skillet you used to cook the chicken and roll it around so that the flavorful oil/butter mixture coats the corn.
Grill it on a grill pan or cook it in a separate skillet until the corn is still crisp but has color on the outside.
Slice off the kernels with a sharp knife and set aside.
To assemble the salad, pile shredded lettuce, chicken, tomatoes, cheese, corn, green onion, and crushed chips on a big platter.
Drizzle the dressing all over the top, serving part on the side if you’d like.
Note: This made a huge salad. Adjust quantities as needed!
Adapted from Pioneer Woman