Recipe: Chicken Taco Salad
2 boneless, skinless chicken breasts
1 pouch taco seasoning mix
4 - 6 cups chopped salad greens
2 Roma tomatoes, chopped
1/2 to 1 cup frozen corn (according to your preference)
2-3 chopped green onions
1/4 tsp dry cilantro
3/4 cup ranch dressing
1/4 cup mild salsa
shredded Tex-Mex cheese
tortilla strips, optional
Sprinkle taco seasoning on both sides of the chicken breasts. Saute in a skillet for 4 minutes on each side, until cooking through.
Chop into small pieces and set aside
In the same skillet, saute the frozen corn, using a wooden spoon to scrape the bits from the pan to incorporate with the corn.
Set corn aside when heated through.
In a large bowl combine the salad greens, chopped tomatoes, and green onions. (you may also add chopped avocado).
Add in the chopped chicken and sauted corn. Toss to combine. Garnish as desired (see suggestions above)
In a small bowl combine the salsa and ranch dressing. Add in the cilantro. Serve on the side.