Tuesday, May 10, 2016

Ranch Chicken Taco Salad

Funny how I'm choosing to have a salad when it's cold and rainy outside. Oh well. I'm always making tacos and wanted to mix things up for dinner tonight. My whole family loves anything with ranch so I knew this Ranch Chicken Taco Salad would be a hit. I was right!

Ranch Chicken Taco Salad
Makes 10 Cups
WW PP=3 per cup
Cal 111, Carbs 4.8, Fat 5.4, Fiber 4, Protein 10.7

2 cups cooked chicken breast (I cooked mine in the slow cooker)
1 head lettuce, chopped (I used iceberg)
1 tsp. dry ranch seasoning
1 tsp. chili powder
1 tsp. garlic powder
1/2 tsp. cumin
1 cup southwest veggies (mine had corn, poblano peppers, and black beans)
1 cup shredded 2 percent milk sharp cheddar cheese
1/2 cup light ranch dressing
3 green onions, sliced
1 large tomato, chopped
salsa, tortilla chips, sour cream (for additional toppings if desired)

Combine dry seasonings together and sprinkle over chicken. In a large bowl combine lettuce, chicken, and remaining ingredients. Drizzle ranch over salad. Serve with any additional toppings of your choice. Enjoy!


  1. Yummmm! I can't wait for the weather to warm up so I feel like eating more salads (it's been drear and wet for weeks here on the east coast).

  2. We will really enjoy this Ranch Chicken Taco Salad! Thanks so much for sharing with us at Full Plate Thursday and have a great day!
    Miz Helen


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