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4.50 from 8 votes

Chicken Taco Salad with Salsa Ranch Dressing

Chicken taco salad is packed with juicy chicken, crunchy tortilla strips, and a zesty dressing. Perfect for a quick & easy lunch or dinner.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main
Cuisine: Mexican
Servings: 4 servings
Author: Kristin Maxwell

Ingredients

Chicken

  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 pound boneless skinless chicken breasts lightly pounded to even thickness
  • 1 tablespoon taco seasoning
  • 1 teaspoon salt

Salad

  • 2 hearts of romaine lettuce chopped and rinsed
  • 3 roma tomatoes seeded and diced
  • 1 bunch green onion chopped
  • 15 ounce can corn drained
  • 15 ounce can black beans drained and rinsed
  • 4 ounce can sliced olives
  • 1 cup shredded cheddar-jack cheese
  • 1 avocado seeded and diced
  • 1/2 cup crushed tortilla chips or tortilla strips
  • limes, for serving

Dressing

  • 1/3 cup salsa
  • 1/3 cup sour cream
  • 1/3 cup bottled ranch dressing
  • 1 tablespoon lime juice
  • 2 tablespoons chopped cilantro

Instructions

  • Heat a large skillet over medium high heat and add 2 tablespoons of butter and 2 tablespoons of olive oil.
  • Season chicken breasts with salt and taco seasoning. Place in the hot skillet and cook for about 4 minutes per side or until golden brown and cooked through to 165℉. Set aside. *If they start to get too dark before they are fully cooked, you can finish in a 400℉ oven.
  • While the chicken is cooking, make the dressing. In a small bowl, whisk salsa, sour cream, ranch and lime juice together until combined. Stir in finely minced cilantro. Set aside.
  • Transfer chicken to a plate and add corn and black beans to the skillet. Stir to coat with the flavors in the skillet. Once warmed through, remove from heat and transfer to a serving bowl.
  • On a platter, layer lettuce, cheese, tomatoes, corn, black beans, sliced olives, green onions and avocado. Drizzle or toss with dressing.
  • Serve with extra chips and lime wedges on the side.

Notes

This is a great way to repurpose leftover chicken.

Nutrition

Calories: 723kcal | Carbohydrates: 68g | Protein: 40g | Fat: 36g | Saturated Fat: 11g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 1808mg | Potassium: 1484mg | Fiber: 18g | Sugar: 12g | Vitamin A: 6141IU | Vitamin C: 36mg | Calcium: 360mg | Iron: 5mg

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