This taco salad recipe is our go to for summer salads. It's easy to make, full of fresh veggies and packs a big flavor punch. Great for those hot summer nights or for when you need a quick, healthy dinner for your family.
Mix the ranch seasoning ingredients together and store in an airtight jar. Measure out 1 1/2 tbsp and add it to the sour cream, mayo, olive oil, lime, chili powder and salt. Cover and store in the fridge till you are ready to dress the salad.
Mix the marinade ingredients together in a bowl or container and then add the chicken. Cover and marinate for at least an hour (if you can).
Get your bbq nice and hot and then add the chicken. Cook for 5 - 7 mins on each side or until the chicken reaches 165 degrees in the center. Take it off the bbq, cover it, and let it rest for 5 - 10 mins before slicing.
OR... Heat your oven to 350 degrees. Get an oven proof skillet hot over medium heat. Add the chicken and cook for 2 mins on each side or until its browned on both sides. Throw it in the oven for 6 - 8 mins or until the center reaches 165 degrees. Take it out of the oven, cover and let it rest for 5 - 10 mins before slicing.
Wash and chop all the veggies. Arrange the veggies in a bowl or on a plate. Add the sliced chicken, beans, corn, avocado and cheese. Drizzle the dressing on top and serve!
The ranch seasoning recipe will make more than you need for the taco salad dressing. Keep the rest in an airtight container for up to 3 months or so.
The ranch taco salad dressing will likely make a little more than you need for 4 salads. Any extra can be stored covered in the fridge for about a week or so.