▢2 ear corns shucked ▢2 Romaine lettuce shredded ▢2 roma tomatoes diced ▢1/2 cup Mexican cheese shredded ▢2 avocados cubed ▢cilantro chopped ▢1 cup tortilla strips ▢1/2 cup dressing


Step - 1

Melt the butter in a skillet over MEDIUM heat. Sprinkle chicken breasts with taco seasoning and sear for approximately 5 minutes per side, or until the internal temperature reaches 165 degrees. Set separately for cooling.  

Cook maize kernels in a seasoned frying pan with one tablespoon of butter until crisp, approximately four to five minutes.    

Step - 2

Small poultry cubes should be diced.  

Step - 3

Salad components are arranged in a layered fashion on a tray, with tortilla strips, lettuce, poultry, tomatoes, cheese, avocados, and cilantro on top. Serve each item individually and garnish with a preferred vinaigrette.  

Step - 4

A crisp and fresh chicken taco salad is the epitome of a weeknight meal. A straightforward, flavorful recipe that all will savor.  

Step - 5

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