Taco Chicken Ranch Salad Recipes

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.

Steps:

• Brown ground beef with onion until cooked.
• Add taco seasoning per directions on packet, let meat mixture cool.
• Combine lettuce, tomato, and cheese in large mixing/salad bowl, refrigerate until ready to serve.
• Prior to serving, crush doritos and add to lettuce mixture.
• Add meat mixture, stir.
• Toss entire salad with ranch dressing until well blended, serve cold.

Steps:

• Preheat the oven to 400°F Line a baking sheet with aluminum foil.
• Taco-Ranch Dressing: Whisk together all the dressing ingredients in a medium bowl. Refrigerate until chilled, at least 30 minutes.
• Chicken: Mix the taco seasoning, onion powder, and kosher salt in a small bowl. Season the chicken on both sides with the spice mixture and brush with the canola oil. Place the chicken on the prepared baking sheet and bake until opaque in the center, 15 to 20 minutes.
• Salad: Combine the beans, avocado, tomato, and taco seasoning in a large bowl and toss gently. Add the lettuce, chips, and cilantro. Add 1/2 cup of the dressing and toss, adding additional dressing if necessary. Divide between 2 plates. Slice the chicken and fan on top of the salads. Garnish each with a lime wedge.

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.

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.