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Fiesta Chicken Salad with Taco Seasoning and Ranch Dressing Recipe

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4.2 from 15 reviews

This Fiesta Chicken Salad is a vibrant and flavorful dish perfect for a quick, satisfying meal. Featuring tender seasoned chicken, fresh romaine, Mexican-style corn, black beans, and a zesty homemade Fiesta Ranch dressing, this salad combines colorful ingredients and bold flavors in just 25 minutes.

  • Total Time: 25 minutes
  • Yield: 4 servings

Ingredients

Chicken

  • 1½ pounds boneless, skinless chicken breast (or thighs)
  • 1 tablespoon taco seasoning
  • 1 lime (juice of)
  • 1 tablespoon vegetable oil

Salad

  • 2 romaine hearts (chopped)
  • 1 can Mexican style corn (11 ounces, drained)
  • 1 can black beans (15 ounces, drained and rinsed)
  • 1 cup Pico de Gallo
  • ½ cup shredded cheddar cheese (or Mexican blend)

Fiesta Ranch Dressing

  • 8 ounces sour cream
  • ⅓ cup Salsa
  • ½ ranch seasoning packet (½ ounce or 1½ tablespoons)
  • 2 teaspoons taco seasoning
  • 1 lime (juice of)
  • Water or buttermilk (to thin, up to ¼–⅓ cup)

Instructions

  1. Marinate the chicken: Cut the chicken breast into thin cutlets. Place them in a zip-top bag or container with 1 tablespoon taco seasoning and the juice of 1 lime. Mix well so the chicken is evenly coated and let it marinate for 10 minutes to absorb the flavors.
  2. Cook the chicken: Heat 1 tablespoon vegetable oil in a skillet over medium heat until hot. Place the chicken pieces flat into the skillet and cook for 3-4 minutes on the first side. Flip and cook an additional 3-4 minutes until the internal temperature reaches 165˚F. Remove from heat and let the chicken rest while preparing the salad.
  3. Make the Fiesta Ranch Dressing: In a bowl, whisk together 8 ounces sour cream, ⅓ cup salsa, half a ranch seasoning packet, 2 teaspoons taco seasoning, and the juice of 1 lime. Gradually whisk in water or buttermilk to reach your desired dressing consistency—use no more than ¼ to ⅓ cup for a pourable dressing or less if you prefer it thicker.
  4. Assemble the salad: In a large shallow bowl, place the chopped romaine lettuce as the base. Top with drained Mexican style corn, rinsed black beans, 1 cup pico de gallo, and ½ cup shredded cheddar or Mexican blend cheese.
  5. Add the chicken: Dice or slice the rested chicken into bite-sized pieces and arrange on top of the salad.
  6. Dress and serve: Drizzle the prepared Fiesta Ranch dressing over the salad and toss gently to coat all ingredients evenly. Serve immediately for the freshest taste.

Notes

  • Substitute chicken thighs for a juicier option without skin.
  • Use Greek yogurt instead of sour cream in the dressing for a healthier twist.
  • Add sliced avocado or jalapeños for extra creaminess and heat.
  • Serve with tortilla chips or warm tortillas for a complete Mexican-inspired meal.
  • To make this salad gluten-free, verify that the taco and ranch seasoning packets are gluten-free.
  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Salad
  • Method: Frying
  • Cuisine: Mexican-American

Find it online: https://avascooking.com/fiesta-chicken-salad-with-taco-seasoning-and-ranch-dressing-recipe/