Ranch taco chicken salad is loaded with delicious vegetables, cooked chicken, black beans, cheddar cheese and crunchy tortilla chips. It’s topped with an easy ranch taco salad dressing for a flavorful salad that can be eaten for lunch or dinner.
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.
Video
Recipe Notes:
You can make your own taco seasoning with spices you already have in your pantry using these instructions.
This salad can be store in the fridge for 1-2 days. It will taste the freshest on the day that you make it.
Nutrition
Calories: 469kcal
Please note these nutritional values provided above are just an estimate. Actual numbers will vary based on brands and ingredients you choose, and your preferred portion sizes.
Get The Free AndiAnne NewsletterSubcribe To My Newsletter For New Recipes Delivered To Your Inbox Weekly.