Hamdi Saidani Pioneer Woman Chicken Taco Salad Recipe is made with chicken, taco spices, lettuce, tomatoes, cheese, corn, avocados, onions, cilantro, and chips. This healthy Chicken Taco Salad Bowl makes a tasty salad that is ready in 35 minutes and feeds up to 8 people.
Pioneer Woman Chicken Taco Salad Ingredients
Ingredients For the Dressing:
- 3/4 cup Ranch Dressing (bottled is fine)
- 1/4 cup Salsa (choose your preferred spice level and texture, smooth or chunky)
- 3 tbsp finely minced Cilantro
Ingredients For the Chicken:
- 2 whole boneless, skinless chicken breasts
- 2 tbsp taco seasoning (or mix your own with chili powder, garlic powder, onion powder, and cumin)
- 1/4 cup vegetable oil
- 2 tbsp butter
Ingredients For the Salad:
- 1 large head of Green Leaf Lettuce, shredded (about 8 cups)
- 3 Roma tomatoes, diced
- 1/2 cup shredded Pepper Jack cheese
- 2 ears of corn, husked and silk removed
- 2 avocados, diced
- 3 green onions, sliced
- 1/2 cup cilantro leaves, loosely packed
- Tortilla chips of your choice, slightly crushed
How To Make Pioneer Woman Chicken Taco Salad
- Prepare the Dressing: In a bowl, combine the ranch dressing, salsa, and minced cilantro. Stir well until mixed. Cover and refrigerate to chill.
- Cook the Chicken: Season the chicken breasts generously with taco seasoning. Heat the oil and butter in a large skillet over medium-high heat. Cook the chicken until deep golden brown and cooked through (about 4 minutes per side, or until internal temperature reaches 165°F). Remove from heat, let rest for 10 minutes, then cut into cubes.
- Prepare the Corn: In the same skillet, roll the ears of corn in the remaining flavorful oil and butter mixture. Grill on a grill pan or cook in a separate skillet over medium heat until the corn is crisp-tender and lightly charred, about 2-3 minutes per side. Cut the kernels off the cob with a sharp knife.
- Assemble the Salad: On a large platter, layer the shredded lettuce, cubed chicken, diced tomatoes, shredded cheese, corn kernels, diced avocados, sliced green onions, and cilantro leaves. Sprinkle with crushed tortilla chips.
- Serve: Drizzle the chilled dressing over the salad just before serving. Offer extra dressing on the side for those who prefer more. Serve the salad in individual bowls.
Recipe Tips
- Season the Chicken Well: Use a mix of cumin, spicy salt, and cayenne pepper to season the chicken. You can change the spices to what you like best.
- Use the Chicken Juices for the Corn: After cooking the chicken, roll the corn in the same pan. This will add more flavor to the corn because it picks up the leftover butter and oil.
- Make a Tasty Dressing: Mix ranch dressing with salsa for the salad dressing. Choose how spicy you want the salsa to be and add some chopped cilantro for a fresh taste.
- Prep Ingredients in Advance: You can cook the chicken and corn, and make the dressing before you need them. This saves time when you put the salad together.
- Build Layers in the Salad: Put the salad ingredients in layers. This makes the salad look good and mixes the flavors well so every bite is yummy.
What To Serve With Chicken Taco Salad
Chicken Taco Salad pairs well with Spanish rice, refried beans, guacamole, and salsa. It also can be served alongside nachos, cornbread, tangy coleslaw, and sweet plantains.
How To Store Chicken Chicken Taco Salad
After preparing the salad, let it cool down if it has warm ingredients like chicken or corn. Then cover the bowl with plastic wrap or put it in a container with a lid. It will stay good in the fridge for up to 3-4 days. Make sure to add the dressing just before serving to keep the greens crisp.
Note: Chicken Taco Salad doesn’t freeze well due to the fresh ingredients like lettuce, avocado, and tomatoes, which can become soggy and lose their texture when thawed. Therefore, it is not recommended to freeze it.
Pioneer Woman Chicken Taco Salad Nutrition Facts
Serving Size: 1 of 8 servings
- Calories: 481
- Total Fat: 36 g
- Saturated Fat: 21 g
- Carbohydrates: 15 g
- Dietary Fiber: 4 g
- Sugar: 8 g
- Protein: 26 g
- Cholesterol: 106 mg
- Sodium: 704 mg
FAQs
Can I Use Pre-cooked Chicken For This Recipe?
Yes, you can use pre-cooked chicken, such as rotisserie chicken or leftover grilled chicken.
What Can I Use Instead Of Pepper Jack Cheese?
If you prefer a milder cheese, you can substitute cheddar, Monterey Jack, or even mozzarella.
What’s The Best Way To Serve This Salad For A Party?
When you have a party, put the salad ingredients in different bowls so your guests can make their own salads just the way they like.
Try More Pioneer Woman Recipes:
- Pioneer Woman Grape Salad
- Pioneer Woman Bacon Ranch Pasta Salad
- Pioneer Woman Pepperoni Potato Salad
- Pioneer Woman Fruit Salad
- Pioneer Woman Asian Noodle Salad
Pioneer Woman Chicken Taco Salad
Description
Pioneer Woman Chicken Taco Salad Recipe is made with chicken, taco spices, lettuce, tomatoes, cheese, corn, avocados, onions, cilantro, and chips. This healthy Chicken Taco Salad Bowl makes a tasty salad that is ready in 35 minutes and feeds up to 8 people.
Ingredients
Ingredients For the Dressing:
Ingredients For the Chicken:
Ingredients For the Salad:
Instructions
- Prepare the Dressing: In a bowl, combine the ranch dressing, salsa, and minced cilantro. Stir well until mixed. Cover and refrigerate to chill.
- Cook the Chicken: Season the chicken breasts generously with taco seasoning. Heat the oil and butter in a large skillet over medium-high heat. Cook the chicken until deep golden brown and cooked through (about 4 minutes per side, or until internal temperature reaches 165°F). Remove from heat, let rest for 10 minutes, then cut into cubes.
- Prepare the Corn: In the same skillet, roll the ears of corn in the remaining flavorful oil and butter mixture. Grill on a grill pan or cook in a separate skillet over medium heat until the corn is crisp-tender and lightly charred, about 2-3 minutes per side. Cut the kernels off the cob with a sharp knife.
- Assemble the Salad: On a large platter, layer the shredded lettuce, cubed chicken, diced tomatoes, shredded cheese, corn kernels, diced avocados, sliced green onions, and cilantro leaves. Sprinkle with crushed tortilla chips.
- Serve: Drizzle the chilled dressing over the salad just before serving. Offer extra dressing on the side for those who prefer more. Serve the salad in individual bowls.
Notes
- Season the Chicken Well: Use a mix of cumin, spicy salt, and cayenne pepper to season the chicken. You can change the spices to what you like best.
- Use the Chicken Juices for the Corn: After cooking the chicken, roll the corn in the same pan. This will add more flavor to the corn because it picks up the leftover butter and oil.
- Make a Tasty Dressing: Mix ranch dressing with salsa for the salad dressing. Choose how spicy you want the salsa to be and add some chopped cilantro for a fresh taste.
- Prep Ingredients in Advance: You can cook the chicken and corn, and make the dressing before you need them. This saves time when you put the salad together.
- Build Layers in the Salad: Put the salad ingredients in layers. This makes the salad look good and mixes the flavors well so every bite is yummy.
