Cookie Bookie

Chicken Taco Salad

For the Dressing:
3/4 cups Ranch Dressing
1/4 cup Salsa
3 Tablespoons Minced Cilantro

For the Chicken and Corn:
2 whole Boneless, Skinless Chicken Breasts
1 Tablespoon Oil
2 Tablespoons Taco Seasoning 
2 ears Corn

For the Salad:
1 head Green Leaf Lettuce, Shredded Thin
3 whole Roma Tomatoes, Diced
1/2 cup Grated Pepper Jack Cheese
2 whole Avocados, Diced
3 whole Green Onions, Sliced
1/2 cup Cilantro Leaves
Tortilla Chips Of Your Choice, Crushed Slightly

First, make the dressing by combining all the ingredients in a bowl and stirring together. Cover and refrigerate.

Next, make the chicken and roast the corn: Preheat oven to 400 degrees.  Coat chicken breasts lightly in oil and generously season both sides with taco seasoning.  Remove any excess husk and silk from corn but leave it un-shucked.  Cook both chicken and corn in the oven for 20-30 minutes or until chicken is cooked through. Remove and set aside to cool for 10 minutes.  Chop the chicken into cubes.  Shuck the corn then cut the kernels off the cob.

To assemble the salad, pile shredded lettuce, chicken, tomatoes, cheese, corn, avocado, green onion, cilantro, and crushed chips on a big platter. Drizzle the dressing all over the top, serving part on the side if you'd like.

Serve it in individual bowls.

Modified from Pioneer Woman