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Ranch Taco Chicken Salad

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INGREDIENTS

  • 1 Tbsp. vegetable oil
  • 1 lb. boneless, skinless chicken breasts, sliced into strips
  • 2 tsp. chili powder
  • 1 tsp. ground cumin
  • 1 tsp. garlic salt
  • 3/4 cup salsa
  • 3/4 cup ranch salad dressing
  • 1 lb. torn mixed salad greens or romaine lettuce
  • 1/2 cup coarsely crushed tortilla chips
  • 1-1/2 Tbsp. minced rinsed and drained canned chipotle chilies in adobo sauce*
  • 1-1/2 cup (6 oz.) Sargento® Fancy Shredded Mild Cheddar Cheese
 

DIRECTIONS

  • 1

    Heat oil in large nonstick skillet on medium-high heat. Add chicken, chili powder, cumin and garlic salt. Cook, stirring frequently, 6 to 8 minutes or until chicken is cooked through.

  • 2

    Combine salsa and ranch dressing. Mix cheese and chipotle chilies. Top greens with dressing, chicken, chips and cheese mixture.

Ranch Taco Chicken Salad
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SUMMARY

  • Prep Time: 10 minutes
  • Cook Time: 8 minutes
  • Yield: Serves: 6

HELPFUL HINTS

  • *Store remaining chilies in refrigerator up to 5 days or freeze up to 3 months.
 

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See Nutrition Facts

Serves: 6

Amount Per Serving

Calories 498

Total Fat 31.7g

Saturated Fat 8.9g

Trans Fat 3.7g

Polyunsaturated Fat 2.2g

Cholesterol 75mg

Sodium 1066mg

Carbohydrates 29g

Protein 26g

Dietary Fiber 3g

Vitamin A 243%

Vitamin C 16%

Calcium 262%

Iron 2%