Tested Recipe Adapted from thepioneerwoman.com
Ingredients:
For the dressing:
3/4 cups ranch dressing
1/4 cup salsa
3 tbsp finely minced cilantro
2 whole boneless, skinless chicken breasts
2 tbsp seasoning (taco seasoning, or your own mix)
1/4 cup vegetable oil
2 tbsp butter
Salad:
1 head green leaf lettuce, shredded thin
3 whole Roma tomatoes, dice
1/2 cup grated pepper jack cheese
2 ears corn, shucked
2 whole avocado, diced
3 whole green onions, sliced
1/2 cup cilantro leaves
Tortilla Chips of your choice, crushed slightly
Preparation Instructions:
First, make the dressing by combining all the ingredients in a bowl and stirring together. Cover and refrigerate.
Next, make the chicken. Generously season both sides of the breasts. 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, about 4 minutes per side. Remove and set aside to cool for 10 minutes, then cut it into cubes.
Place the ears of corn in the skillet you used to cook the chicken and roll it around so that the flavourful oil / butter mixture coats the corn. Grill it on a grill pan or cook it 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.
To assemble the salad, pile shredded lettuce, chicken, tomatoes, cheese, corn, avocado, grew onion, cilantro, and crush chips on a big platter. Drizzle the dressing all over the top. Serving part in the side if you’d like.
Marina's Kitchen 