Ranch Taco Chicken Salad Recipes

FAVORITE RANCH-TACO CHICKEN SALAD

Instructions are included for making this creamy chicken-taco salad a Halloween-ready buffet dish. But decorated or not, it's delicious!

Provided by My Food and Family

Categories Home

Time 20m

Yield 6 servings

Number Of Ingredients 8

Favorite Ranch-Taco Chicken Salad image

Steps:

Cook and stir chicken in 1/4 cup salsa in large nonstick skillet on medium-high heat 4 min. or until chicken is done.
Toss chicken with salad greens and cheese in large bowl.
Add remaining salsa and dressing; mix lightly. Spoon onto 6 salad plates; top with remaining ingredients.

Nutrition Facts : Calories 380, Fat 25 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 85 mg, Sodium 830 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 23 g

Ingredients

1 lb. boneless skinless chicken breasts, cut into thin strips
1 cup TACO BELL® Thick & Chunky Salsa, divided
1 pkg. (16 oz.) torn salad greens
1 cup KRAFT Shredded Cheddar Cheese
3/4 cup KRAFT Classic Ranch Dressing
1/4 cup pitted black olives
6 cups tortilla chips (6 oz.)
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream

EASY RANCH TACO CHICKEN SALAD

Serve this southwest taco salad of greens, chicken strips and cheddar topped with ranch dressing, salsa and crunchy tortilla chips.

Provided by My Food and Family

Categories Recipes

Time 10m

Yield 4 servings, about 2 cups each

Number Of Ingredients 6

Easy Ranch Taco Chicken Salad image

Steps:

Toss greens, chicken and cheese in large bowl.
Add remaining ingredients; toss lightly.

Nutrition Facts : Calories 340, Fat 24 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 65 mg, Sodium 1110 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 19 g

Ingredients

1 pkg. (10 oz.) torn mixed salad greens
1 pkg. (6 oz.) OSCAR MAYER CARVING BOARD Southwestern Seasoned Chicken Breast Strips
1 cup KRAFT Shredded Cheddar Cheese
1/2 cup KRAFT Classic Ranch Dressing
1/2 cup TACO BELL® Thick & Chunky Salsa
1 cup coarsely broken tortilla chips

CHICKEN TACO SALAD

Provided by Ree Drummond : Food Network

Categories main-dish

Time 16m

Yield 4 to 6 servings

Number Of Ingredients 15

Chicken Taco Salad image

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.

Ingredients

2 boneless, skinless chicken breasts
2 tablespoons taco seasoning (store-bought or your own mix)
1/4 cup vegetable oil
2 tablespoons butter
3/4 cup ranch dressing (bottled is fine)
1/4 cup salsa (as spicy as you'd like)
3 tablespoons finely minced fresh cilantro
2 ears corn, shucked
1 large head or 2 regular heads green leaf lettuce, shredded thin
3 Roma tomatoes, diced
1/2 cup grated pepper-jack cheese
2 avocados, diced
3 green onions, sliced
1/2 cup fresh cilantro leaves
Tortilla chips of your choice (flavored or not), crushed slightly, for topping salad