Chicken Ranch Taco Salad With Homemade Tortilla Bowl Food

RANCH TACO CHICKEN SALAD

Steps:

• Add chicken breasts to a baking dish. Drizzle cooking oil overtop along with 1 tsp of taco seasoning. Flip the chicken over and drizzle last half of cooking oil and another 1 tsp taco seasoning. Bake at 400°F for 20-30 minutes or until chicken is no longer pink, juices run clear and internal temperature reaches 165°F when poked with a meat thermometer.
• Let chicken cool, then slice into small bite-sized pieces.
• Wash and chop all the vegetables and add everything to a large serving bowl: romaine lettuce, cooked chicken, black beans, cooked corn, cherry tomatoes, crushed tortilla chips, cubed cheese, red onion, green onions, ripe avocado. Toss everything together.
• In a small bowl add the ranch dressing and 1 Tbsp taco seasoning (you can make your own here). Mix together.
• Drizzle salad dressing over the salad and toss together. Scoop onto bowls and serve immediately.

CHICKEN TACO SALAD

Steps:

• For the chicken: Generously sprinkle both sides of the breasts with the taco seasoning. 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 (or to an internal temperature of 165 degrees F), about 4 minutes per side. Set aside to cool for 5 minutes.
• For the dressing: While the chicken is cooking, pour the ranch dressing into a bowl. Add the salsa and cilantro and stir to combine.
• For the salad: Next, place the ears of corn in the skillet you used to cook the chicken and roll them around so that the flavorful oil/butter mixture coats the corn. Grill on a grill pan or cook 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. Dice the chicken into cubes.
• On a platter, layer the shredded lettuce, diced chicken, tomatoes, cheese, corn, avocados, green onions, cilantro and crushed chips. Drizzle the dressing all over the top, saving some to serve on the side if you'd like. Serve the salad in individual bowls.

FAVORITE RANCH-TACO CHICKEN SALAD

Steps:

• Cook and stir chicken in 1/4 cup salsa in large nonstick skillet on medium-high heat 4 min. or until chicken is done.
• Toss chicken with salad greens and cheese in large bowl.
• Add remaining salsa and dressing; mix lightly. Spoon onto 6 salad plates; top with remaining ingredients.

TACO SALAD TORTILLA BOWL

Steps:

• Preheat oven to 350 degrees.
• Lightly brush tortillas with oil. (I do both sides). Sprinkle with salt and pepper to your liking.
• Press tortilla into the ovenproof bowl. (Edges will look slightly wavy) Bake about 13 minutes.
• Transfer tortilla to a cooling rack and repeat with remaining tortillas. Fill with your taco salad and listen to your guests rave!

RANCH TACO CHICKEN SALAD

Steps:

• Season chicken with salt, pepper, and a sprinkling of cumin and chili powder.
• Cook chicken and 1/2 cup salsa in a large nonstick skillet over medium-high heat 8 minutes or until chicken is done.
• Combine chicken mixture, salad greens, and cheese in a large bowl, tossing well.
• Toss with remaining 1/2 cup salsa and dressing just before serving.
• Sprinkle with tortilla chips.

TACO CHICKEN RANCH SALAD

Steps:

• Heat oil in a large skillet on a medium-high heat.
• Brown chicken and add chili powder.
• Cook until chicken is brown on all sides.
• Toss chicken mixture in a large bowl with the green salad.
• Add dressing and cheese.
• Toss well together.
• Place in 6 individual plates.
• Top with crushed tortilla chips before serving.