Taco salad with chicken

Ingredients for 8 servings:

• 170 g dressing (ranch, old yogurt)
• 60 g sauce (salsa)
• 3 tbsp coriander greens, finely chopped
• 2 pieces of chicken breast, without skin and bones
• 2 tbsp seasoning mix (taco)
• 3 tbsp vegetable oil
• 2 tbsp butter
• 1 head of lettuce (large), finely cut into strips
• 3 tomatoes (Roma), diced
• 60 g cheese, grated
• 2 corn cobs (alternatively corn from a can)
• 2 avocados, diced
• 3 spring onions, cut into rings
• 3 tbsp coriander greens, finely chopped
• e.g. chips (tortilla)

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Taco salad with a twist

First, combine the ingredients for the dressing: Ranch dressing, salsa sauce, and cilantro in a medium bowl and set aside. Rub the chicken breast with the taco seasoning on both sides and fry in the oil and butter mixture over medium-high heat until golden brown, about 4 minutes per side, or until cooked through. Fry the corn on the cob in the same pan until lightly browned, remove from the pan, and cut the corn off the cob with a knife. Now assemble the salad. Layer everything on top of each other in a large bowl. First, add the finely chopped lettuce, diced chicken, tomatoes, cheese, corn, avocado, spring onions, cilantro, and some crushed tortilla chips. Drizzle some of the dressing over the dressing and serve the rest on the side. We only serve this with baguette or garlic bread.