Taco salads are like a fiesta in a bowl, aren’t they? This healthy baked chicken version is a game-changer, bursting with flavor and crunch—perfect for those nights when you crave something both comforting and a little bit spicy. Plus, it’s got that irresistible combination of textures that makes each bite a little adventure; crunchy veggies, juicy chicken, and all the zest of a summer’s day.
Steps
- Prepare the Chicken: Season two chicken breasts on both sides with your preferred seasoning mix. Heat a little oil and butter in a large skillet over medium to medium-high heat, then cook the chicken until golden on the outside and fully cooked inside. Slice the chicken into strips, then into cubes, ensuring all pieces are well-coated with seasoning.
- Make the Dressing: In a bowl, combine ranch dressing with salsa to your desired level of spiciness. Mix well, then add minced cilantro and stir to blend all the flavors together.
- Prepare Corn: Remove the husks from two corn cobs and briefly roll them in the skillet used for the chicken to enhance flavor. Grill the corn on a grill pan until it gets nice color, then slice the kernels off the cobs.
- Prepare Lettuce: Use Green Leaf lettuce, shredding it for an authentic taco experience or chopping into chunks if preferred. Store in a plastic bag with paper towels in the fridge if preparing ahead.
- Prepare Tomatoes: Remove stems from Roma tomatoes, slice them in half, and dice them using a conveyor belt method for efficiency. Transfer diced tomatoes to a bowl.
- Chop Cilantro and Green Onions: Give the cilantro a rough chop, focusing on leaves rather than stems, and slice the green onions thinly.
- Grate Cheese: Grate your choice of cheese such as Pepper Jack, cheddar, or any blend you prefer, to add a creamy texture to the salad.
- Crush Tortilla Chips: Place tortilla chips in a bag and crush them with your fist, leaving some larger chunks for texture.
- Prepare Avocado: Slice an avocado in half, remove the pit, and dice the flesh into small pieces.
- Assemble the Salad: On a large platter or in a bowl, layer shredded lettuce, followed by cubed chicken. Add layers of diced tomatoes, cheese, grilled corn, diced avocado, and a sprinkle of cilantro and green onions. Top with crushed chips and drizzle the dressing over everything.
- Serve: Serve additional crushed chips on the side for extra crunch, and portion the salad into individual bowls or plates. Enjoy the vibrant mix of colors, textures, and flavors.
Ingredients
- 2 boneless, skinless chicken breasts
- Seasoning mix (such as cumin, spicy seasoned salt, cayenne)
- Oil and butter for cooking
- Ranch dressing
- Salsa (to taste)
- Fresh cilantro, minced
- 2 cobs of corn
- Green Leaf lettuce, shredded
- Roma tomatoes, diced
- Green onions, sliced
- Pepper Jack cheese (or any preferred cheese), grated
- Tortilla chips, crushed
- 1 avocado, diced
FAQ
- What are some alternative proteins I can use for this taco salad?
- While the recipe uses chicken breasts, you can substitute them with ground beef, turkey, or even plant-based proteins like tofu or tempeh for a vegetarian option.
- Can I make the dressing from scratch instead of using bottled ranch?
- Absolutely! You can create your own dressing by mixing together mayonnaise, buttermilk, garlic powder, onion powder, dill, and other seasonings to taste, then combining it with salsa.
- How can I prepare the salad ingredients in advance?
- Most of the salad components, such as the chicken, corn, lettuce, and tomatoes, can be prepped ahead of time. Store them in the fridge in separate containers or bags with paper towels to maintain freshness.
- What type of cheese works best for this salad?
- The recipe suggests using Pepper Jack, but any cheese such as cheddar, Colby, or a blend like Cheddar Jack would work well, depending on your preference for spice and flavor.
- Is there a way to make this salad spicier?
- To add more heat, you can increase the amount of cayenne pepper in the chicken seasoning, use a hotter salsa, or incorporate sliced jalapeños into the salad.
Tips
- Marinating Chicken: For an extra depth of flavor, consider marinating the chicken with your seasoning mix for at least 30 minutes before cooking. This will allow the spices to penetrate the meat more thoroughly, resulting in a richer taste.
- Grilling Corn: To enhance the flavor of your corn, grill it until it develops a nice char. This can be done on a grill pan or even directly on a skillet. The charred bits add a smokey flavor that complements the salad beautifully.
- Prepping Ingredients: Prepare most of your ingredients, like the lettuce, tomatoes, and cheese, in advance and store them in the fridge. This way, assembly is quick, and the salad stays fresh and crisp.
- Customizing Tortilla Chips: Experiment with different types of tortilla chips for added flavor. Use flavored chips like Taco Doritos for a unique twist or stick to classic yellow corn chips for traditional crunch.
Equipment
- Large Skillet
- Grill Pan
- Salad Spinner (for drying lettuce)
- Chef’s Knife (for chopping and dicing)
- Cutting Board
- Box Grater (for grating cheese)
- Mixing Bowls (for dressing and salad ingredients)
- Plastic Storage Bags (for storing prepped ingredients)
- Tortilla Chip Crusher (or a similar tool for crushing chips)
