Everyone seems to love salsa chicken, and everyone seems to have their own version of it. My favorite version is basic, simple and delicious: a jar of salsa, a cup of chicken stock, and spices. When I made the chicken for these salads, I added a packet of ranch dressing mix, which was a stroke of genius on my part, I must say. I piled the cooked chicken on top of taco salads loaded with tons of toppings and drizzled the entire thing with even more ranch dressing. These salads were so delicious, and made for such an effortless weeknight dinner.
(Sorry my posts have been short the past couple of days. I’ve been beyond busy!)
Salsa Ranch Chicken Taco Salads
For the chicken:
1 1/2 pounds boneless skinless chicken breasts
1 16-ounce jar salsa
1 cup chicken stock
2 teaspoons chili powder
1 teaspoon cumin
1 packet ranch dressing mix
For the salads:
1 head iceberg lettuce, chopped
1 packet of Mexican rice, cooked according to package directions
1 can black beans, rinsed and drained
1 can corn, rinsed and drained
Shredded cheddar cheese
1. Place the chicken in a Crock pot. Add salsa, chicken stock, chili powder, cumin, and ranch dressing mix; stir to combine and evenly coat the chicken. Cover and cook on High for 4 hours or Low for 8 hours. When ready to eat, remove chicken and shred with two forks.
2. To assemble the salads, arrange lettuce on a plate. Top with rice, beans, corn, chicken, cheese, and corn chips. Add more salsa and drizzle with ranch dressing.