Description
A dish to prepare in advance, then toss together last minute to feed a crowd.
Ingredients
3 pounds chicken
3 Tbsp plus 2 tsp taco seasoning, divided
1 Tbsp oil
1 tsp salt
3 heads hearts of romaine lettuce
3 avocados
1 package grape tomatoes, quartered
1 bag frozen corn, thawed and drained
1 can black beans, rinsed and drained
1 cup grated cheddar cheese
3/4 cup ranch dressing
1/2 cup medium salsa
1/4 cup chopped fresh cilantro
1 large bag multi-colored tortilla chips
Large flake chipotle salt
Instructions
Heat oil in a large frying pan, cut chicken into small-ish pieces and cook in oil over medium heat, seasoning with salt and 3 Tbsp taco seasoning. When chicken is cooked, remove from pan and set aside.
Meanwhile, chop lettuce, grate cheese, drain black beans, quarter grape tomatoes, and dice avocados.
Stir together chopped cilantro, ranch dressing, and salsa. Set aside dressing.
In the frying pan, toast thawed and drained corn with remaining 2 tsp of taco seasoning until corn begins to brown slightly.
To serve, combine everything in a large bowl, gently toss with dressing, add crushed tortilla chips, and sprinkle with chipotle salt.
Notes
Find chipotle FALKSALT crystal flake sea salt online or at IKEA stores. The addition is worth the effort!
Mild salsa will be overwhelmed by the ranch dressing, so make sure you get medium or hot salsa.
