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You can add or subtract ingredients based on what you have on hand. Replace the cheddar cheese with pepper jack or Monterey jack, fresh/frozen/canned corn all work, use red onion instead of green onions, add a squeeze of fresh lime juice on top, etc.
Put the chicken breasts in a bowl and cover with the taco sauce. Marinate the chicken breasts in the taco sauce (in the refrigerator) for at least 2 hours.
Preheat the grill to medium-high heat. Grill the chicken breasts until they are cooked through, about 15-20 minutes depending on the thickness of the chicken breasts. Make sure to turn the chicken a couple of times throughout the cook time. Remove the chicken from the grill and allow to rest for at least 10 minutes. Then slice into strips.
In a large bowl combine the chopped romaine lettuce, corn, beans, pepper, green onions, and shredded cheese. Toss until evenly distributed.
In a medium bowl combine the salsa and ranch dressing.
Distribute the salad mixture onto each plate. Top each salad with grilled chicken, diced avocado, dressing, chopped cilantro and crushed tortilla chips.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!