Pioneer Woman Chicken Taco Salad

Pioneer Woman chicken taco salad turns seared chicken, charred corn and creamy avocado into a crunchy, loaded dinner salad in 35 minutes. This easy weeknight chicken salad fits summer cookouts, potluck tables and casual family dinners, all tossed with a spicy ranch salsa dressing.

Cook the chicken until it is deep golden brown on both sides, because that crust carries most of the flavor in the whole bowl. Pull it early and you get pale, bland cubes that disappear under the dressing.

I roll the shucked corn in the same skillet the chicken cooked in, so the seasoned butter and oil coat every ear before it chars. Then a ranch and salsa dressing with minced cilantro ties it all together without any store-bought taco kit.

Pioneer Woman Chicken Taco Salad

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Course: SaladCuisine: American, MexicanDifficulty: Easy

Servings

8

servings

Prep time

20

minutes

Cooking time

15

minutes

Calories

380

kcal

Crisp shredded lettuce, golden chicken cubes and charred corn pile up under crushed tortilla chips and a creamy salsa ranch drizzle. Each bite is cool, crunchy and a little smoky from the skillet.

Ingredients

• FOR THE DRESSING:
  

• 3/4 c. Ranch Dressing (bottled Is Fine)
  

• 1/4 c. Salsa (as Spicy As You'd Like)
  

• 3 tbsp. Finely Minced Cilantro
  

• Chicken
  

• 2 whole Boneless, Skinless Chicken Breasts
  

• 2 tbsp. Seasoning (taco Seasoning, Or Your Own Mix)
  

• 1/4 c. Vegetable Oil
  

• 2 tbsp. Butter
  

• SALAD:
  

• 1 head Green Leaf Lettuce (1 Large Head Or Two Regular Heads), Shredded Thin
  

• 3 whole Roma Tomatoes, Diced
  

• 1/2 c. Grated Pepper Jack Cheese
  

• 2 ears Corn, Shucked
  

• 2 whole Avocados, Diced
  

• 3 whole Green Onions, Sliced
  

• 1/2 c. Cilantro Leaves
  

• Tortilla Chips Of Your Choice (flavored Or Not), Crushed Slightly
  

Directions

• Make the dressing: Stir 3/4 cup ranch dressing, 1/4 cup salsa and 3 tablespoons minced cilantro together in a bowl. Cover it and refrigerate while you cook so the flavors have time to blend.
• Season the chicken: Generously season both sides of 2 boneless, skinless chicken breasts with 2 tablespoons taco seasoning or your own mix. Use plenty, since the seasoning is what flavors the whole salad.
• Cook the chicken: Heat 1/4 cup vegetable oil and 2 tablespoons butter in a large skillet over medium-high heat. Cook the chicken about 4 minutes per side until deep golden brown outside and done in the middle.
• Rest and cube: Set the chicken aside to cool for 10 minutes. Then cut it into cubes and toss them so the seasoning gets everywhere.
• Char the corn: Roll 2 shucked ears of corn around the chicken skillet so the leftover oil and butter coat them. Then grill them on a grill pan or in a separate skillet until the corn is still crisp but has color on the outside.
• Cut the kernels: Slice the kernels off the cobs with a sharp knife and set them aside. They stay sweet and crisp this way, so don't cook them any longer.
• Prep the vegetables: Shred 1 head green leaf lettuce thin and dice 3 Roma tomatoes and 2 avocados. Slice 3 green onions, grate 1/2 cup pepper jack cheese and gather 1/2 cup cilantro leaves.
• Crush the chips: Crush your tortilla chips slightly so some big chunks remain. Keep extra chips on the side for anyone who wants more crunch.
• Assemble the salad: Pile the lettuce, chicken, tomatoes, cheese, corn, avocado, green onions, cilantro and crushed chips on a big platter. Drizzle the dressing over the top, then serve it in individual bowls with extra dressing on the side.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, Victorinox Fibrox 8-inch chef's knife, Pyrex 3-piece glass mixing bowl set. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make chicken taco salad ahead of time?

Most of the ingredients can be prepped a day or two ahead and kept in the fridge. Shred the lettuce and store it in a plastic bag with a couple of paper towels, and keep the dressing, chicken and corn in separate containers. Dice the avocado and crush the chips right before serving.

How long do leftovers keep?

Undressed components keep in the fridge for about 3 days in airtight containers. Once the salad is assembled and dressed, the lettuce wilts and the chips go soft, so I only dress what I plan to eat. The avocado also browns quickly once cut.

What can I use instead of pepper jack cheese?

Cheddar, Monterey jack, cheddar jack or Colby all work well here. Pepper jack adds a little heat, so with a milder cheese I'd choose a spicier salsa in the dressing.

Can I use a different lettuce or skip shredding it?

Romaine or iceberg both work, and you can chunk the lettuce instead of shredding it if you prefer. I shred green leaf thin because it gives that classic taco salad texture. Just keep the pieces small enough to eat with a fork.

What's the most common mistake with this salad?

Dressing it too early is the biggest one, since the chips lose their crunch and the lettuce wilts fast. Pull the chicken too early and you also lose the golden crust. Dress the salad right at the table, and serve extra chips on the side.