Ingredients
– 1 lb boneless, skinless chicken breasts
– 1 packet taco seasoning or ranch dressing mix
– 1 cup salsa verde
– 6 cups mixed salad greens (romaine, spinach, etc.)
– 1 cup cherry tomatoes, halved
– 1 avocado, diced
– ½ cup red onion, thinly sliced
– ½ cup corn (fresh, canned, or frozen)
– ½ cup black beans, rinsed and drained (optional)
– Lime wedges, for garnish
– Fresh cilantro, chopped, for garnish
– Salt and pepper to taste
Instructions
Making your Fiesta Ranch Salad with Salsa Verde Chicken can be straightforward. Follow these steps for best results:
1. Prep the Chicken: Season the chicken breasts with taco seasoning or ranch dressing mix on both sides.
2. Cook the Chicken: Heat a grill or skillet over medium-high heat. Add a little oil if needed. Cook the chicken for about 6–7 minutes per side or until cooked through and internal temperature reaches 165°F (75°C). Remove from heat and let it rest for a few minutes.
3. Shred the Chicken: Once cooled slightly, shred the chicken using two forks.
4. Mix Salsa Verde: In a bowl, combine the shredded chicken with salsa verde, tossing to coat evenly.
5. Prep the Salad Base: In a large serving bowl, add the mixed salad greens.
6. Add Vegetables: Layer on the cherry tomatoes, diced avocado, red onion, corn, and black beans, if using. Toss gently to combine.
7. Assemble the Salad: Top the salad with the salsa verde chicken mixture.
8. Season: Drizzle with additional salsa verde or ranch dressing if desired. Season with salt and pepper to taste.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 4
- Calories: 350 kcal
- Fat: 15g
- Protein: 30g