Southwest Chicken Taco Salad
Serves: 2
Santiago Howell
1 January 1970
Based on User reviews:
52
Spice
52
Sweetness
53
Sourness
43
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1.5 tbsps
Paprika1.5 tsps
Cayenne Pepper1.5 tsps
Garlic Powder1.5 tsps
Onion Powder1 tsp
Ground Black Pepper1 tsp
Ground White Pepper3 tsp
Ground Cumin3 tsp
Oregano (dried)3 tsp
Dried Thyme3 tsp
Salt1 tbsp
Vegetable Oil2 cups
Romaine Lettuce (chopped)2 cups
Salsa (fresh)1 cup
Shredded Cheddar Cheese1 cup
Black Olive (sliced)1 cup
Ranch DressingDirections:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Stir paprika, cayenne pepper, garlic powder, onion powder, black pepper, white pepper, cumin, oregano, thyme, and salt together in a bowl
3
Rub spice mixture into each chicken breast to coat thoroughly
4
Heat oil in a large skillet over high heat
5
Cook chicken breasts in hot oil until browned, about 5 minutes per side
6
Transfer chicken to a baking dish
7
Cover the dish with aluminum foil
8
Bake in the preheated oven until chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes
9
An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C)
10
Slice chicken into strips
11
Fill each tostada shell with 1/2 cup lettuce
12
Divide chicken, salsa, avocados, Cheddar cheese, and olives between the tostada shells
13
Top each salad with ranch dressing