CHICKEN TACO SALAD


I cherish chicken servings of mixed greens, and one of my most loved ones is a chicken taco plate of mixed greens with loads of vegetables, smashed tortilla chips, velvety Ranch dressing (or a more beneficial, Greek yogurt based dressing), presented with harsh cream and salsa as an afterthought! This plate of mixed greens has everything: protein, carbs, veggies, fiber – it's a finished supper dinner which will abandon you upbeat and fulfilled!


I get a kick out of the chance to roll and generously coat the chicken in a taco flavoring and burn it in olive oil on medium-high warmth for just around 3 minutes on every side – then, expel the chicken from warmth yet at the same time keep it secured for around 15 more minutes to permit it to cook through until it's no longer pink inside yet not dry either. On the other hand, you can heat the chicken at 375 Fahrenheit for around 20 minutes and afterward let it sit secured on the counter until the chicken is cooked through and prepared to be diced into 3D squares. 

At that point, you simply combine all plate of mixed greens fixings (including tortilla chips last), and serve the serving of mixed greens with the dressing as an afterthought, much the same as this:


Or, you can drizzle the dressing over the salad right before serving, like this:


In any case, the plate of mixed greens is heavenly, delightful, only an unadulterated solace sustenance. For a plate of mixed greens dressing, you can utilize either locally acquired Ranch dressing, or, for a more beneficial adaptation, blend some Greek yogurt with the taco flavoring and cleaved cilantro!

Chicken Taco Salad
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Ingredients
    Chicken:
  • 2 tablespoons vegetable Oil
  • 2 skinless chicken breasts
  • 2 tablespoons taco seasoning
  • Salad:
  • 6 cups spinach, shredded, or 1 head green leaf lettuce, shredded or torn into bite-size pieces
  • 3 medium tomatoes, diced
  • 4 green onions, chopped
  • 1/4 cup red onion, chopped
  • 1 red bell pepper, thinly sliced
  • 1/2 cup grated sharp cheddar cheese
  • tortilla chips, crushed
  • Salad dressing option 1:
  • Ranch salad dressing
  • Salad dressing healthier option 2:
  • Greek yogurt mixed with the taco seasoning and chopped cilantro
Instructions
    Chicken:
  1. Season the chicken breasts with taco seasoning on both sides. Heat the skillet on medium-high heat, add oil, then sear chicken about 3-4 minutes on each side. Remove from heat and keep the skillet covered to allow chicken to continue cooking off heat until no longer pink in the middle. Cool the breasts then slice them into small cubes
  2. Salad:
  3. Layer all salad ingredients (spinach, tomatoes, green onions, red onion, red bell pepper, grated sharp cheddar cheese, and crushed tortilla chips) and cubed chicken in a large salad bowl or on a large serving platter. Drizzle with the desired amount of Ranch dressing and serve.
  4. Or, instead of layering the salad ingredients, just toss them all together, without any layering, with the desired amount of Ranch dressing and serve the salad already tossed and mixed. In this case, add crushed tortilla chips only after you tossed and mixed all other salad ingredients, to make sure tortilla chips don't get soggy.
Hakan Yerlikaya
Hakan Yerlikaya

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