Chicken Taco Salad

DRESSING:
3/4 cups Ranch dressing
1/4 cup salsa
3 Tblsp. finely minced cilantro

Combine all ingredients in a bowl and stir together.  Cover and refrigerate.

CHICKEN:
2 whole boneless skinless chicken breasts
2 Tblsp. seasoning (taco seasoning, or your own mix)
1/4 cup vegetable oil
2 Tblsp. butter

Generously season both sides of the chicken breasts.  Heat oil and butter in a large skillet over medium-high heat.  Cook chicken on both sides until deep golden brown on the outside and done in the middle, about 4 minutes per side.  Remove and set aside to cool for 10 minutes, then cut into cubes.

SALAD:
1 large head green leaf lettuce, shredded thin
3 whole roma tomatoes, diced
1/2 cup grated pepper jack cheese
2 ears corn, shucked
2 whole avocados, diced
3 whole green onions, diced
1/2 cup cilantro leaves
tortilla chips, crushed slightly

Place ears of corn into skillet you used to cook chicken; roll it around so that the flavorful oil/butter mixture coats the corn.  Grill corn in skillet until crisp but has color on the outside.  Slice off kernels with sharp knife and set aside.

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

From the kitchen of Ree Drummond.
The Pioneer Woman