Chicken Taco Salad With Mexi-Ranch Dressing |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Trying to reduce sugar carbs and still have a great salad. The dressing for this is slightly spicy and delicious! If you can afford the carbs you can toss in a 15 oz can of pinto beans, drained and rinsed. Ingredients:
3 boneless skinless chicken breasts |
1 cup ranch dressing |
1 cup sour cream |
3 tablespoons cilantro (chopped) |
1 tablespoon minced pickled jalapeno pepper |
1 teaspoon minced garlic |
1/2 teaspoon salt |
1/4 teaspoon chili powder |
1/4 teaspoon cumin |
jalapeno juice, from the pickled jalapenos if desired to thin dressing a bit and add extra spice, about 1 teaspoon |
1 head iceberg lettuce (chopped) |
2 cups cheddar cheese (shredded) |
1 tomato (diced) |
0.5 (12 1/2 ounce) cool ranch doritos (crushed) |
Directions:
1. Grill chicken until no longer pink. Remove from heat and slice.
2. Place dressing ingredients in the bowl of a food processor and pulse until blended. Chill until ready to serve.
3. In a large bowl, combine salad ingredients.
4. Add chicken.
5. Add dressing and toss well to mix.
6. Add Doritos to salad (or serve on the side to minimize carbs).
7. Toss and serve immediately.
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