This delicious salad has become a household favourite of ours – and a specialty of Miss 16’s.
I found the recipe on the ‘Pioneer Woman’s’ website and we haven’t eaten taco’s since, which my children used to love. We’ve changed it a little both for ease and to suit our tastes…. But you can find the original recipe here if you prefer.
3/4 cups Ranch Dressing
1/4 cup Salsa (as Spicy As You'd Like)
2 whole Boneless, Skinless Chicken Breasts
1 packet taco seasoning
Oil for cooking
1 head Green Leaf Lettuce
3 whole Tomatoes, Diced
1/2 cup Grated Cheese
2 ears Corn, Shucked (or a can of corn kernels)
2 whole Avocados, Diced
3 whole Green Onions, Sliced
Tortilla Chips of your choice, Crushed Slightly
Combine dressing ingredients in a jar and shake to combine.
Slice the chicken into small pieces and toss with the seasoning. Heat the oil in a large skillet over medium-high heat. Cook the chicken until golden brown on the outside and done in the middle. Remove and set aside to cool for 10 minutes.
Cook the corn in the same pan you used to cook the chicken, (add more oil if necessary) rolling it around so that the oil coats the corn. Slice off the kernels with a sharp knife and set aside.
To assemble the salad, pile shredded lettuce, chicken, tomatoes, cheese, corn, avocado, green onion and crushed chips on a big platter. Drizzle the dressing all over the top, serving part on the side if you'd like.