Taco-seasoned chicken over crisp lettuce with fresh veggies, beans, cheese, avocado, and tortilla chips in creamy salsa ranch.
# What You'll Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts (about 1 lb)
02 - 1 tablespoon olive oil
03 - 2 teaspoons taco seasoning
04 - 1/2 teaspoon salt
05 - 1/4 teaspoon black pepper
→ Salad
06 - 6 cups chopped romaine or iceberg lettuce
07 - 1 cup cherry tomatoes, halved
08 - 1 cup canned black beans, rinsed and drained
09 - 1 cup canned corn kernels, drained
10 - 1/2 cup red onion, finely diced
11 - 1 cup shredded cheddar or Mexican blend cheese
12 - 1 avocado, diced
13 - 1 cup crushed tortilla chips
→ Salsa Ranch Dressing
14 - 1/2 cup ranch dressing
15 - 1/3 cup tomato salsa
16 - Juice of 1/2 lime
# How To Make:
01 - Rub chicken breasts with olive oil, taco seasoning, salt, and black pepper, ensuring even coating on all sides.
02 - Preheat a skillet over medium-high heat. Cook chicken for 6–7 minutes per side, or until cooked through and juices run clear. Remove from heat and let rest for 5 minutes.
03 - In a small bowl, whisk together ranch dressing, salsa, and lime juice until smooth and well combined. Set aside.
04 - In a large bowl, combine lettuce, tomatoes, black beans, corn, red onion, cheese, and avocado.
05 - Chop the rested chicken into bite-sized pieces.
06 - Add chopped chicken to the salad bowl. Drizzle with salsa ranch dressing and toss gently to coat evenly.
07 - Sprinkle crushed tortilla chips on top just before serving to maintain crunch. Serve immediately.
