Flavorful Chicken Taco Salad
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Flavorful Chicken Taco Salad is a quick and easy meal for a busy weeknight. I stumbled over this recipe on Pinterest a few years ago and the pin didn't have any information. It was easy to figure out the plan of creating just by looking at the picture. Since my family loves Mexican cuisine, I knew this would be a hit with them.
I served the chicken cold in our salad, but you could serve it warm. Also, I heated the black beans and corn just to make sure they were not harboring any microscopic bacteria that might have been in the cans. Once they boiled for a minute or two, I drained and rinsed them in cold water. But again, if you choose, you can serve them warm along with the chicken.
For the dressing, I searched for a Taco Ranch Dressing and found many. I knew I would be able to mix my own dressing by either making it all homemade or using up the bottle of ranch dressing that was tucked away in the refrigerator door. ~ That is exactly what I did.
Since I first shared this recipe back in 2013, I've tried cooking the chicken differently - grilled, boiled, and pressure cooked. The grilled gives it a much better taste because of the char. Boiling the chicken needs a little flavoring to help it out. Pressure cooking does give the chicken a more flavorful taste over the boiling. Maybe because the juice is the actual stock from the chicken with no water added. Either way you choose to cook your chicken, you won't be disappointed with the salad outcome.
Just a tip to consider, add a little taco seasoning to the water if you boil the chicken, or instead of water maybe use chicken broth.
I know what you are thinking, the recipe calls for tomatoes, where’s the tomatoes in the picture? I'm not a tomato person and the plate shown was mine and not my husband's. Yes, I prepare and eat supper with the camera.
Ingredients:
Dressing ingredients:
Directions:
In a small bowl mix together the dressing ingredients and set aside.
In a large bowl add all the ingredients except for the tortilla chips, mixing well. Right before serving, toss in the the tortilla chips and serve.
Do you enjoy taco salads? What's your favorite type of meat to add to it?
Flavorful Chicken Taco Salad
One really big time saving thing for this salad is you can cook your chicken ahead of time. I used my pressure cooker and cooked all of the chicken I would need for the week on Sunday afternoon. Then I divided up the meat in containers for each day. When I made this on Tuesday, it took all of 15 minutes to have it ready for the table. It was that quick!I served the chicken cold in our salad, but you could serve it warm. Also, I heated the black beans and corn just to make sure they were not harboring any microscopic bacteria that might have been in the cans. Once they boiled for a minute or two, I drained and rinsed them in cold water. But again, if you choose, you can serve them warm along with the chicken.
For the dressing, I searched for a Taco Ranch Dressing and found many. I knew I would be able to mix my own dressing by either making it all homemade or using up the bottle of ranch dressing that was tucked away in the refrigerator door. ~ That is exactly what I did.
Since I first shared this recipe back in 2013, I've tried cooking the chicken differently - grilled, boiled, and pressure cooked. The grilled gives it a much better taste because of the char. Boiling the chicken needs a little flavoring to help it out. Pressure cooking does give the chicken a more flavorful taste over the boiling. Maybe because the juice is the actual stock from the chicken with no water added. Either way you choose to cook your chicken, you won't be disappointed with the salad outcome.
Just a tip to consider, add a little taco seasoning to the water if you boil the chicken, or instead of water maybe use chicken broth.
I know what you are thinking, the recipe calls for tomatoes, where’s the tomatoes in the picture? I'm not a tomato person and the plate shown was mine and not my husband's. Yes, I prepare and eat supper with the camera.
Flavorful Chicken Salad
Ingredients:
- 2 cups shredded cooked chicken
- 1 head lettuce chopped (or bag of salad mix)
- 1 can black beans drained and rinsed
- 1 can whole kernel corn drained (or 1 cup of frozen (thawed))
- 1 small onion diced
- 1 bell pepper diced
- 1 tomato diced
- 1 1/2 cups crushed tortilla chips
Dressing ingredients:
- 1 cup ranch dressing
- 1/2 cup salsa
- 2 Tablespoons Taco Seasoning
Directions:
In a small bowl mix together the dressing ingredients and set aside.
In a large bowl add all the ingredients except for the tortilla chips, mixing well. Right before serving, toss in the the tortilla chips and serve.
Do you enjoy taco salads? What's your favorite type of meat to add to it?
