Chicken Taco Salad with Salsa Ranch Dressing

Ingredients

• Butter

  Unsalted

  2 tbsp or 28g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Chicken breast

  Broilers or fryers, meat and skin, raw

  1 lb or 454g

• Dry taco seasoning mix

  Campbell soup company, pace

  1 tbsp or 3g

• Salt

  Table

  1 tsp or 6g

• Lettuce

  Romaine or cos, raw

  200g

• Tomatoes

  Green, raw

  3 medium or 369g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  100g

• Corn

  Sweet, yellow, canned, brine pack, regular pack, solids and liquids

  1 can (17.0 oz) or 482g

• Black beans

  Mature seeds, raw

  425g

• Olives

  Ripe, canned (jumbo-super colossal)

  4 oz or 113g

• Cheddar

  Hickory Farms

  16 tablespoons or 227g

• Avocados

  Florida, raw

  1 fruit without skin and seeds or 304g

• Tortilla chips

  Snacks, unsalted, white corn

  ½ cup or 13g

• Limes

  Raw

  1 fruit or 67g

• Salsa

  Sauce, ready-to-serve

  ⅓ cup or 87g

• Sour cream

  Reduced fat, cultured

  ⅓ cup or 81g

• Ranch dressing

  Salad dressing, Kraft brand

  ⅓ cup or 77g

• Lime juice

  Raw

  1 tbsp or 15g

• Cilantro

  Coriander - Freshdirect

  2 tablespoon or 2g

Directions

1. Heat a large skillet over medium high heat and add 2 tablespoons of butter and 2 tablespoons of olive oil.
2. 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 165F. Set aside. *If they start to get too dark before they are fully cooked, you can finish in a 400F oven.
3. 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.
4. 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.
5. On a platter, layer lettuce, cheese, tomatoes, corn, black beans, sliced olives, green onions and avocado. Drizzle or toss with dressing.
6. Serve with extra chips and lime wedges on the side.
7. (source: https://www.yellowblissroad.com/chicken-taco-salad-with-salsa-ranch-dressing/)