Sedona Chicken Taco Salad Recipe
roasted corn, black beans, pico, sliced avocado blackened chicken, spicy ranch, blue tortillas
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Ingredients
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Salad Base
Chicken
Dressing
Method
Prepare the Chicken
- 1
Season the Chicken
Rub the chicken breasts with the blackening seasoning, ensuring they are evenly coated on all sides.
- 2
Cook the Chicken
Heat a skillet over medium-high heat. Add a little oil to the pan. Once hot, add the seasoned chicken breasts and cook for 6-7 minutes on each side, or until fully cooked and internal temperature reaches 165°F (75°C). Remove from heat, let rest for 5 minutes, then slice.
Prepare the Salad
- 3
Assemble the Salad Base
In a large bowl, layer the romaine lettuce at the bottom. Top with roasted corn, black beans, pico de gallo, and sliced avocado.
- 4
Add Chicken
Place the sliced blackened chicken on top of the salad mix.
- 5
Add Tortilla Chips
Sprinkle blue corn tortilla chips on top of the salad for added crunch.
- 6
Drizzle with Dressing
Finish by drizzling the spicy ranch dressing over the entire salad.