# What You’ll Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts (approximately 1 lb)
02 - 1 tablespoon olive oil
03 - 2 teaspoons taco seasoning
04 - 1/2 teaspoon salt
05 - 1/4 teaspoon ground black pepper
→ Salad
06 - 6 cups chopped romaine or iceberg lettuce
07 - 1 cup halved cherry tomatoes
08 - 1 cup canned black beans, rinsed and drained
09 - 1 cup canned corn kernels, drained
10 - 1/2 cup finely diced red onion
11 - 1 cup shredded cheddar or Mexican blend cheese
12 - 1 avocado, diced
13 - 1 cup crushed tortilla chips
→ Salsa Ranch Dressing
14 - 1/2 cup ranch dressing
15 - 1/3 cup tomato salsa (mild or spicy)
16 - Juice of 1/2 lime
# How to Make It:
01 - Preheat a large skillet over medium-high heat. Rub chicken breasts with olive oil, taco seasoning, salt, and black pepper.
02 - Sear chicken breasts for 6 to 7 minutes on each side until fully cooked and juices run clear. Remove from heat and let rest for 5 minutes before chopping into bite-sized pieces.
03 - In a small bowl, whisk together ranch dressing, tomato salsa, and lime juice until smooth. Set aside.
04 - Combine chopped lettuce, cherry tomatoes, black beans, corn, red onion, shredded cheese, and diced avocado in a large bowl.
05 - Add chopped chicken to the salad base and drizzle with salsa ranch dressing. Toss gently to coat all ingredients evenly.
06 - Sprinkle crushed tortilla chips over the salad just before serving to preserve their crispness.
