Chicken Taco Salad with Fresh Corn and Ranch Dressing (Dinner Salad for Six)

Fresh corn, tomatoes, peppers all abound at our local market!  I have never tried chicken a chicken taco salad made at home so today is the day!  I am pulling out the stops with a fresh an tasty salad Sunday dinner.  We have spent Saturday working outside and a fresh and  easy meal for Sunday is just the ticket!

Ingredients for Taco Chicken Salad with Fresh Corn and Ranch Dressing:

6 fresh boneless skinless chicken breast halves (3 whole)
6 ears fresh corn (leave in the husks)
4 tomatoes, diced
1 sweet onion, diced
1/2 head iceberg lettuce, shredded
corn chips
8 ounces shredded cheddar cheese
taco seasoning
ranch dressing or other dressing you prefer
2 T. canola or olive oil
2 T. butter

Preheat the oven to 400 degrees F.

When the oven is hot place the corn in the husks directly on the center rack of the oven and leave for 10-12 minutes.  Next start the chicken.

I like to split the chicken breasts in half longways to make them thinner by placing the palm of one hand on top of the breast to hold it firm and using a filet knife to slice the thickness into two thinner filets.  Do this slowly until you get the hang of it.  OR buy smaller chicken breasts and you will not need to bother.  These are so large!  They are at least a pound for a whole one!

Season the pieces of chicken well on both sides with Taco Seasoning.  Here is the link to my recipe for making your own Taco Seasoning.

Melt the butter and add the oil to the skillet and brown the chicken filets over medium high heat until done.  About 4-6 minutes a side.  

Meanwhile the timer should go off for the corn.  Pull the ears out and place them aside covered with a kitchen towel until the chicken is done.  CHANGE THE OVEN SETTING TO 175 to 200 degrees
F and leave it to preheat.

Remove the chicken from the skillet and keep warm in a covered pan or casserole dish in a 175-200 degree F warm oven until you are ready to slice.

Remove the husks from the corn.

Place a smaller bowl upside down inside a much larger ovenproof bowl to form a platform to place one end of the corn onto.  Place one end of the shucked corn atop the inverted smaller bowl and slice from the top down rotating the ears.  Slice the kernels from the six ears of corn.  Fish out the small bowl and cover the larger bowl of corn either with a lid or foil.  Place the corn in the warm oven with the chicken and hold them while you cut the vegetables.  Pull out the chicken and slice it across the grain about 1/4" in thickness, place back into the warm oven covered.

To assemble the salad place a bed of corn chips on individual plates or a very large platter.  Next scatter the chips with shredded cheese then the warm sliced chicken.  Sprinkle generously with the warm corn kernels, lettuce, tomato, and onion.  Top with ranch or your favorite dressing and serve.

Here are two links for making your own ranch dressing recipes that we especially like.  One is made with all fresh herbs and the other with dried herbs and seasonings.     or   

I hope you enjoy these.  This salad yielded 6 man-sized portions.

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