Ingredients
- Chicken:
- 2 boneless, skinless chicken breasts
- two tablespoons taco seasoning (store-bought or perhaps your own mix)
- 1/4 cup vegetable oil
- two tablespoons butter
- Dressing:
- 3/4 cup ranch dressing (canned is okay)
- 1/4 cup salsa (as spicy as you would like)
- 3 tablespoons finely minced fresh cilantro
- Salad:
- 2 ears corn, shucked
- 1 large mind or 2 regular heads eco-friendly leaf lettuce, shredded thin
- 3 Roma tomato plants, diced
- 1/2 cup grated pepper-jack cheese
- 2 avocados, diced
- 3 eco-friendly onions, sliced
- 1/2 cup fresh cilantro leaves
- Tortilla chips of your liking (flavored or otherwise), crushed slightly, for topping salad
Directions
For that chicken: Generously sprinkle each side from the breasts using the taco seasoning. Heat the oil and butter inside a large skillet over medium-high temperature. Prepare the chicken on sides until deep golden brown around the outdoors and done in the centre (in order to an interior temperature of 165 levels F), about 4 minutes per side. Put aside to awesome for five minutes.
For that dressing. As the chicken is cooking, pour the ranch dressing right into a bowl. Add some salsa and cilantro and stir to mix.
For that salad: Next, put the ears of corn within the skillet you accustomed to prepare the chicken and roll them around so the flavorful oil/butter mixture jackets the corn. Grill on the grill pan or prepare inside a separate skillet before the corn continues to be crisp but has color around the outdoors. Slice from the kernels having a sharp knife and hang aside. Dice the chicken into cubes.
On the platter, layer the shredded lettuce, diced chicken, tomato plants. cheese, corn, avocados. eco-friendly onions. cilantro and crushed chips. Drizzle the dressing all around the top, saving some for everyone quietly if you want. Serve the salad in individual bowls.
Recipe thanks to Ree Drummond