Taco Salad with Chicken

Summary

Prep Time	35 mins
Total Time	35 mins
Course	Salad
Cuisine	European
Servings (Default: 8)

Ingredients

For the dressing:

170 g dressin (ranch, alt. Yohurt)
60 g sauce, (salsa)
3 tablespoon coriander greens, finely chopped
2 piece (s) skinless chicken breasts
2 tablespoon spice mixture, (taco)
3 tablespoon vegetable oil
2 tablespoon butter

For the salad:

1 head lettuce, (large), finely cut into strips
3 tomato (s) (Roma), diced
60 g cheese, rated
2 corn on the cob, (old. Corn in a can)
2 avocado (s), diced
3 spring onions, cut into rings
3 tablespoon coriander greens, finely chopped
Chips (tortilla)

Instructions

First the ingredients for the dressing: Ranch dressing, salsa sauce and coriander are stirred together in a medium bowl and then set aside.
Then rub the chicken breast with the taco seasoning on both sides and fry in the oil and butter mixture over medium to high heat until golden brown, about 4 minutes on each side until it is cooked through.
Fry the corn on the cob in the same pan and lightly brown, remove from the pan and cut the corn off the cob with a knife.
Now the salad is put together. Layer everything in a large bowl. First the finely chopped lettuce, the chicken cut into cubes, tomatoes, cheese, corn, avocado, spring onions, coriander and the slightly crushed tortilla chips. Now drizzle some of the finished dressing over this and serve the rest.
We only serve baguettes or garlic bread for this.

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