How To Make Taco Salad and Cilantro Lime Ranch
Treat yourself with a tasty Mexican dish anytime. This taco salad recipe is full of flavors that blend perfectly together.
Place chicken in a slow cooker, pour salsa over the chicken and sprinkle with taco seasoning. Place lid over slow cooker and cook on low heat for 5 hours.
Remove chicken from slow cooker (leaving salsa broth in slow cooker), shred chicken and set aside.
Pour black beans, pinto beans and corn kernels into salsa broth in slow cooker. Season with salt and pepper to taste.
Gently stir in chicken and cook on low heat for about 15 minutes until all ingredients are heated through.
To prepare each salad, layer flour tortilla chips, lettuce, chicken mixture, cheese, avocados, tomatoes, sour cream and drizzle with cilantro lime ranch. Serve immediately.
Cilantro Lime Ranch
Combine all ingredients in a blender and blend until all ingredients are finely chopped. Store in refrigerator.
Scoop chicken mixture out of slow cooker using a slotted spoon.
- Calories: 3587.06kcal
- Fat: 296.84g
- Saturated Fat: 88.09g
- Trans Fat: 0.10g
- Monounsaturated Fat: 81.33g
- Polyunsaturated Fat: 116.86g
- Carbohydrates: 144.18g
- Fiber: 32.61g
- Sugar: 28.66g
- Protein: 95.57g
- Cholesterol: 399.85mg
- Sodium: 2890.29mg
- Calcium: 1778.81mg
- Potassium: 3782.24mg
- Iron: 11.29mg
- Vitamin A: 885.90µg
- Vitamin C: 51.13mg