Easy Ranch Taco Chicken Salad Recipes

EASY RANCH TACO CHICKEN SALAD

Steps:

• Toss greens, chicken and cheese in large bowl.
• Add remaining ingredients; toss lightly.

RANCH TACO CHICKEN SALAD

Steps:

• Add chicken breasts to a baking dish. Drizzle cooking oil overtop along with 1 tsp of taco seasoning. Flip the chicken over and drizzle last half of cooking oil and another 1 tsp taco seasoning. Bake at 400°F for 20-30 minutes or until chicken is no longer pink, juices run clear and internal temperature reaches 165°F when poked with a meat thermometer.
• Let chicken cool, then slice into small bite-sized pieces.
• Wash and chop all the vegetables and add everything to a large serving bowl: romaine lettuce, cooked chicken, black beans, cooked corn, cherry tomatoes, crushed tortilla chips, cubed cheese, red onion, green onions, ripe avocado. Toss everything together.
• In a small bowl add the ranch dressing and 1 Tbsp taco seasoning (you can make your own here). Mix together.
• Drizzle salad dressing over the salad and toss together. Scoop onto bowls and serve immediately.

FAVORITE RANCH-TACO CHICKEN SALAD

Steps:

• Cook and stir chicken in 1/4 cup salsa in large nonstick skillet on medium-high heat 4 min. or until chicken is done.
• Toss chicken with salad greens and cheese in large bowl.
• Add remaining salsa and dressing; mix lightly. Spoon onto 6 salad plates; top with remaining ingredients.

CHICKEN TACO SALAD

Steps:

• For the chicken: Generously sprinkle both sides of the breasts with the taco seasoning. Heat the oil and butter in a large skillet over medium-high heat. Cook the chicken on both sides until deep golden brown on the outside and done in the middle (or to an internal temperature of 165 degrees F), about 4 minutes per side. Set aside to cool for 5 minutes.
• For the dressing: While the chicken is cooking, pour the ranch dressing into a bowl. Add the salsa and cilantro and stir to combine.
• For the salad: Next, place the ears of corn in the skillet you used to cook the chicken and roll them around so that the flavorful oil/butter mixture coats the corn. Grill on a grill pan or cook in a separate skillet until the corn is still crisp but has color on the outside. Slice off the kernels with a sharp knife and set aside. Dice the chicken into cubes.
• On a platter, layer the shredded lettuce, diced chicken, tomatoes, cheese, corn, avocados, green onions, cilantro and crushed chips. Drizzle the dressing all over the top, saving some to serve on the side if you'd like. Serve the salad in individual bowls.

RANCH CHICKEN TACOS

Steps:

• Preheat the oven to 350 degrees F.
• For the chicken: Put the chicken in a resealable bag. In a bowl, mix together the cumin, chili powder, crushed pepper, garlic powder and 1/2 teaspoon each salt and pepper; pour over the chicken. Seal the bag and smush to coat.
• Add the oil to a skillet and heat it up over medium-high heat. Add the chicken and cook until cooked through, about 4 minutes per side. Remove the chicken to a cutting board, cut into cubes, and then return to the skillet; keep warm over low heat, covered in foil.
• For the tortillas: Wrap the tortillas in foil and warm them in the oven for 15 minutes. Serve the chicken with the tortillas as part of a taco bar.
• Add the avocados, cilantro, sour cream, milk, salt, pepper and lime zest and juice to a blender. Blend until smooth. Serve as part of a taco bar.
• Add the beans, chili powder, 1 1/2 teaspoons salt and 2 teaspoons pepper to a large pot. Add cold water to cover by 2 inches. Bring to the boil, reduce the heat and simmer, covered, until tender, about 6 hours. Serve as part of a taco bar.
• Heat up a grill pan and slap the peppers on. Cook, turning them occasionally, until blistered on all sides and softened, about 8 minutes total. Remove and set aside. Serve as part of a taco bar.
• Add the jalapenos, tomatoes, onions, mangoes, cilantro, lime juice and salt to a bowl and stir together. Serve as a taco bar fixing.
• In a blender or food processor (see Cook's Note), combine the diced tomatoes, whole tomatoes, cilantro, onions, garlic, chiles, hot sauce, cumin, salt, sugar and lime juice. Pulse until you get the salsa to the consistency you like; I do about 10 to 15 pulses. Test seasonings with a tortilla chip, if you dare. Refrigerate for at least an hour before serving.

TACO CHICKEN RANCH SALAD

Steps:

• Heat oil in a large skillet on a medium-high heat.
• Brown chicken and add chili powder.
• Cook until chicken is brown on all sides.
• Toss chicken mixture in a large bowl with the green salad.
• Add dressing and cheese.
• Toss well together.
• Place in 6 individual plates.
• Top with crushed tortilla chips before serving.

CHICKEN TACO SALAD

Steps:

• Sprinkle chicken with garlic salt and chili powder.
• Broil 2 minutes or until done.
• Cool and cut into strips.
• In a bowl, toss lettuce with chicken, cucumber and cheese.
• To serve, top with salsa, tomato, green onions, dressing and crushed tortilla chips.

EASY CHICKEN RANCH TACOS RECIPE

Steps:

• Heat a skillet over medium-high heat.
• Add cooked chicken and warm it for a few minutes.
• Sprinkle on the whole package of dry taco seasoning. Do not add any water! Heat for 5-7 minutes until all heated through and taco seasoning sticks to the chicken.
• Add ranch dressing, heat an additional 2-3 minutes to warm through.
• Serve in taco shells and top with shredded cheddar cheese, shredded lettuce and ranch dressing, if desired.

RANCH CHICKEN TACOS

Steps:

• Combine ranch dressing, sour cream, 1 teaspoon taco seasoning, and salsa in a small bowl. Cover and refrigerate until serving.
• Toss chicken with remaining taco seasoning. Cover bowl loosely with wax paper or plastic wrap. Microwave chicken until chicken is heated through, about 2 to 3 minutes.
• Warm the tortillas in a skillet for about a minute on each side to make them pliable. Place a scoop of chicken on the tortilla and top with lettuce, tomato, green onion, olives, avocado, cheese, and a spoonful of the ranch dressing mixture.

SIMPLY DELICIOUS RANCH CHICKEN SALAD

Steps:

• Place chicken in a saucepan; add water to cover. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until chicken is tender and no longer pink in the center, about 15 minutes. Remove chicken, let cool, and shred or cut into bite size pieces.
• Combine the chicken, red onion, cucumber, garlic, and ranch dressing in a large bowl. Season with pepper to taste.

GRILLED CHICKEN BACON RANCH SALAD

Steps:

• Remove core from each mini artisan lettuce. Place each lettuce head on a large cutting board and cut each lettuce head into bite-sized pieces, using a sharp knife. Place lettuce in a very large bowl.
• Add chicken, tomatoes, and peppers to salad greens and sprinkle with chopped bacon. Pour in ranch dressing and toss to combine.
• Sprinkle cubed avocado and tortilla strips over the the salad and season with pollo asado seasoning, if desired.

RANCH CHICKEN SALAD

Steps:

• Sprinkle chicken with chili powder. In a skillet, cook chicken in oil until no longer pink, 6 minutes. Meanwhile, place salad greens in a large bowl or on individual plates. Top with cheese and chicken. Combine salad dressing and salsa; drizzle over chicken. Top with chips.