Easy Chicken Taco Salad For Two Recipes

Steps:

• For the chicken: Generously sprinkle both sides of the breasts with the taco seasoning. Heat the oil and butter in a large skillet over medium-high heat. Cook the chicken on both sides until deep golden brown on the outside and done in the middle (or to an internal temperature of 165 degrees F), about 4 minutes per side. Set aside to cool for 5 minutes.
• For the dressing: While the chicken is cooking, pour the ranch dressing into a bowl. Add the salsa and cilantro and stir to combine.
• For the salad: Next, place the ears of corn in the skillet you used to cook the chicken and roll them around so that the flavorful oil/butter mixture coats the corn. Grill on a grill pan or cook in a separate skillet until the corn is still crisp but has color on the outside. Slice off the kernels with a sharp knife and set aside. Dice the chicken into cubes.
• On a platter, layer the shredded lettuce, diced chicken, tomatoes, cheese, corn, avocados, green onions, cilantro and crushed chips. Drizzle the dressing all over the top, saving some to serve on the side if you'd like. Serve the salad in individual bowls.

Steps:

• Saute chicken breast in med.
• size frypan, I use just a little oil so chicken doesn't stick.
• Once it is cooked, remove from pan, and dice up the breasts.
• Add Salsa and Taco seasoning to pan.
• Return chicken diced to pan, and let simmer in sauce for 30 minutes.
• Place bed of lettuce on dinner plate, and add serving of Taco Mix on top of lettuce.
• Serve chips on the side, they are great to scoop the salad on your fork.
• A quick one pan easy entree.

Steps:

• Make the dressing by combining the oil, soured cream and vinegar. Keep in the fridge.
• Put the lettuce, sweetcorn, tomatoes and chicken in a lunchbox. Stir the lime juice into the avocado and put on top. Pack the dressing on the side.
• Scatter the taco over the salad to serve.