CHICKEN TACO SALAD WITH SALSA RANCH DRESSING

My chook Taco Salad has all your favourite taco toppings in a crunchy salad with a spicy cream Salsa Ranch Dressing. It’s Taco Tuesday in a bowl!

I have been making this bird Taco Salad for years now. It’s an appropriate manner to use up any leftovers from my slow Cooker chook Tacos, or only for an smooth taco fashion meal whilst we genuinely just want a fresh salad. now and again I’ll even throw in a few leftover Mexican Rice for even greater taste.

I add all of my favourite matters about tacos – tomatoes, black beans, olives, corn, green onions and lots of sharp cheddar. I sincerely will usually beaten tortilla chips from the bottom of a bag however turned into toatlly out once I made this salad! Baking a few tortilla slices is an high-quality substitution although; simply set up the strips on a baking sheet (no oil needed) and bake in a 350 diploma oven until golden. Takes approximately 5-7 minutes for exceptional, crunchy tortilla strips.

The dressing is probably my preferred a part of this hen Taco Salad. It’s outstanding easy too – 1 component Ranch dressing, 1 component sour cream and a couple of parts of your favorite salsa. I continually serve the salad with lime wedges because I just love that tart bite from that little squeeze of lime.

INGREDIENTS:

Salad

• 2 cups cooked boneless skinless chicken breasts (I use this recipe/method)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon chili powder
• ½ teaspoon garlic powder
• 4 cups Romaine lettuce
• 1 pint cherry or grape tomatoes diced
• 1 bunch green onion chopped
• 1 15- ounce can sweet corn
• 1 15- ounce can black beans
• 1 3- ounce can sliced olives
• 1 cup shredded cheddar-jack cheese
• 1 avocado diced
• ½ cup crushed tortilla chips
• 1 lime

Dressing

• 1/2 cup salsa
• 1/4 sour cream
• 1/4 cup bottled Ranch dressing

INSTRUCTIONS:

1. In a small bowl, mix dressing components.
2. combine salad components (besides avocado and tortilla chips) collectively in a big bowl. Toss with the salsa aggregate.
3. Divide into bowls or on plates and garnish with avocado, tortilla chips and a lime wedge.

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