Chicken Taco Salad

What You'll Need

• tow Tablespoons vegetable oil
• one head Green Leaf Lettuce of lettuce of choice, shredded
• three Roma Tomatoes, Diced
• ½ cup Grated Pepper Jack Cheese (or cheese of choice)
• ½ cup whole kernel corn
• tow avocados, Diced
• three green onions, Sliced
• ½ cup Cilantro Leaves
• Tortilla Chips, crushed
• Dressing Ingredients:
• ¾ cups Ranch Dressing
• ¼ cup Salsa
• three Tablespoons Cilantro, finely minced
• Salad Ingredients:
• tow Boneless Skinless Chicken Breasts
• tow Tablespoons taco seasoning

How to Make It

1. Prepare the dressing by whisking together the ranch, salsa and cilantro.
2. Set aside.
3. To prepare the chicken, heat the oil on medium high heat.
4. Season each side of the chicken breasts generously with the taco seasoning.
5. Cook the chicken breasts on each side about 4 minutes or until no longer pink. Remove and set aside and cut into cubes.
6. Place the corn into the skillet and cook for a few minutes and remove from heat and set aside.
7. To assemble the salad pile the green leaf lettuce on the bottom. Then pile the chicken, tomatoes, avocado, cheese, green onions, corn, green onions, cilantro leaves and crushed tortillas on top.
8. Drizzle the dressing on the top and serve.