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.
Ingredients
DRESSING:
3/4
cups Ranch Dressing
1/4
cup Salsa (as Spicy As You'd Like)
CHICKEN:
2
whole Boneless, Skinless Chicken Breasts
1
packet taco seasoning
Oil
for cooking
SALAD:
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
Method
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.
Enjoy!
Thimbelina