Pioneer Woman Taco Chicken Salad Recipe

This Pioneer Woman Taco Chicken Salad Recipe is an easy and flavorful recipe, which is made with taco seasoning and Ranch dressing. It’s the perfect weeknight dinner, ready in about 40 minutes.

Pioneer Woman Taco Chicken Salad Recipe Ingredients

For the Dressing:

• 3/4 cup Ranch Dressing (bottled is fine)
• 1/4 cup Salsa (as spicy as you’d like)
• 3 Tbsp. Finely Minced Cilantro

For the Chicken:

• 2 whole Boneless, Skinless Chicken Breasts
• 2 Tbsp. Seasoning (taco seasoning, or your own mix)
• 1/4 cup Vegetable Oil
• 2 Tbsp. Butter

For the Salad:

• 1 head Green Leaf Lettuce (1 large head or two regular heads), shredded thin
• 3 whole Roma Tomatoes, Diced
• 1/2 cup Grated Pepper Jack Cheese
• 2 ears Corn, Shucked
• 2 whole Avocados, Diced
• 3 whole Green Onions, Sliced
• 1/2 cup Cilantro Leaves
• Tortilla Chips Of Your Choice (flavored or not), crushed slightly

How To Make Pioneer Woman Taco Chicken Salad

1. Make the Dressing: In a small bowl, combine the ranch dressing, salsa, and minced cilantro. Stir until well combined, then cover and refrigerate until ready to use.
2. Cook the Chicken: Generously season both sides of the chicken breasts with taco seasoning. Heat the vegetable oil and butter in a large skillet over medium-high heat. Cook the chicken for about 4-5 minutes per side, until deep golden brown and cooked through. Remove the chicken to a plate to cool for 10 minutes, then cut it into cubes.
3. Grill the Corn: Place the ears of corn directly into the same skillet used for the chicken. Roll them around to coat in the flavorful leftover oil and butter. Cook, turning occasionally, until the corn has some color but is still crisp. Carefully slice the kernels off the cob with a sharp knife.
4. Assemble the Salad: On a large platter or in a large bowl, create a bed of the shredded lettuce. Top with the cubed chicken, diced tomatoes, grated cheese, corn kernels, diced avocado, green onions, cilantro leaves, and slightly crushed tortilla chips. Drizzle with the prepared dressing and serve immediately.

Recipe Tips

• How to get the most flavor on the corn? Don’t clean the skillet after cooking the chicken! Cooking the corn in the leftover chicken drippings, butter, and oil infuses the kernels with a ton of savory, spicy flavor.
• Can I use a different type of lettuce? Yes, while green leaf lettuce is great, crisp romaine or even iceberg lettuce would work well to provide a sturdy, crunchy base for this hearty salad.
• How to make this salad ahead of time? You can prepare all the components ahead of time. Make the dressing, cook and cube the chicken, and cook the corn. Store each component in a separate airtight container in the refrigerator. Assemble the salad just before serving to keep everything fresh and crisp.
• How to control the spice level? The heat in this salad is easily customized. Use a mild salsa and taco seasoning for a family-friendly version, or choose hot varieties for a spicier kick.

What To Serve With Taco Chicken Salad

This is a very hearty, all-in-one meal, but if you’d like a little something extra on the side, consider:

• Warm cornbread muffins
• A side of Mexican rice
• Extra chips with guacamole and salsa

How To Store Taco Chicken Salad

• Refrigerate: This salad is best enjoyed fresh after it’s been assembled and dressed. If you have leftovers, they can be stored in an airtight container for up to a day, but the lettuce and chips will become soggy. For best results, store the components separately and assemble as needed.
• Freeze: Freezing is not recommended for this recipe.

Pioneer Woman Taco Chicken Salad Nutrition Facts

• Calories: 550-650 kcal
• Fat: 35g
• Carbohydrates: 30g
• Protein: 30g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Pioneer Woman Recipes:

• Pioneer Woman Million Dollar Chicken Casserole Recipe
• Pioneer Woman Mexican Chicken Soup Recipe
• Pioneer Woman Chicken Pot Pie Recipe