Taco Salad with Chicken
September 9, 2016
Corn is still in abundance in the produce section of the grocery store, but its season is waning. Although it wasn't the main ingredient for this taco salad with chicken, it was the star. By grilling it on the cob and slightly charring it, the flavor popped and was everything you hope for when you bite into that first corn of the summer season. This is a hearty salad and is terrific for a simple weeknight meal.
1For the chicken: Generously sprinkle both sides of the breasts with the chili powder, cumin, salt, and pepper. Heat the oil on a large grill pan over medium-high heat. Cook the chicken on both sides until deep golden brown on the outside and done in the middle (or to an internal temperature of 165 degrees F), about 6 minutes per side. Set aside to cool while prepping the salad.
2For the dressing: While the chicken is cooking, pour the ranch dressing into a bowl. Add the salsa and cilantro and stir to combine.
3For the salad: Place the ears of corn on the the same grill pan that you used to cook the chicken and roll them around to coat the corn with the oil from the chicken. Grill until the corn is still crisp but has color on the outside. Slice off the kernels with a sharp knife and set aside. Dice the chicken into cubes. On a platter, layer the shredded lettuce, diced chicken, tomatoes, cheese, corn, avocados, and cilantro. Drizzle the dressing over the top, saving some to serve on the side. Serve in individual bowls. Optional garnishes: green onions, crushed tortilla chips