The Humpherys Family

Chicken Taco Salad

Recipe Added:  3/7/2012
1 head green leaf lettuce
3 Roma tomatoes, diced
1/2 cup Pepper Jack cheese, grated
2 ears corn, shucked
3 green onions, sliced
1 can black beans, drained
tortilla chips, crushed slightly
2 B&S chicken breasts
2 Tbsp taco seasoning
1/4 cup vegetable oil + 2 Tbsp butter
 Dressing
3/4 cups Ranch Dressing
1/4 cup salsa
3 Tbsp cilantro, minced
Combine all Dressing ingredients in bowl and stir together. Cover and refrigerate. Rub taco seasoning into chicken breasts. Heat oil and butter in a skillet over medium-high heat. Cook chicken on both sides until deep golden brown on outside and done in middle, about 4 minutes per side. Remove and set aside to cool for 10 minutes, then cut into cubes.

Place corn ears in same skillet and roll around so the oil/butter mixture coats corn. Grill or cook it in a separate skillet until corn is still crisp but has color on the outside. Slice off the kernels with a sharp knife and set aside.

To assemble, pile shredded lettuce, chicken, black beans, tomatoes, cheese, corn, green onion, and crushed chips on a large platter. Drizzle Dressing over top and serve in individual bowls.
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