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Heather's Dish

Heather's Dish

Chicken Taco Ranch Salad with Bacon, Avocado and Corn

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Chicken Taco Ranch Salad with Bacon, Avocado and Corn || HeathersDish.com

Can we all just agree that avocados are just the best things ever?  I still don’t love to just sit and eat them with a spoon, but when you add them to salads or whip them up in skinny avocado margaritas or, of course, make guacamole with them?  I’m all over that!  Plus they’re all good for us and stuff, which means you really can’t go wrong with them.  OH!  And I forgot to mention that I think they’re just SO PRETTY on the inside – the colors are just so beautiful and welcoming.  They’re like a walking analogy for not judging beauty by the cover, you know? 😉

 

(P.S. Have you checked out the review + giveaway on FitnessGlo? I really can’t imagine anyone who wouldn’t love this site!)

Chicken Taco Ranch Salad with Bacon, Avocado and Corn || HeathersDish.com

So avocados – good stuff.  You know what else is really good?  BACON!

 

I now have the pleasure of working with Petit Jean meats and recently got a box of amazing product, their incredible peppered bacon being one of my favorite things ever.  It’s thick cut and not too fatty, perfect for crisping up and putting in a salad.  You don’t need a ton to get plenty of the fabulous flavor, and it pairs so perfectly with the rest of the ingredients!  Smoky, spicy, creamy, Ranch-y (yes, that’s a thing).  While I piled mine high on a big bed of spinach, you could always stuff this chicken salad in a bun or wrap as well and it would be equally delicious!

Chicken Taco Ranch Salad with Bacon, Avocado and Corn || HeathersDish.com

CHICKEN TACO RANCH SALAD WITH BACON, AVOCADO AND CORN

  • 2 boneless skinless chicken breasts
  • 4 slices peppered bacon, cooked til crisp and chopped
  • 2 Tbsp taco seasoning
  • 1 Tbsp olive oil
  • 1 Tbsp lemon juice
  • 2 Tbsp prepared Ranch dressing
  • 1 cup fresh corn kernels
  • 1/2 ripe avocado, diced

Preheat oven to 375. Rub the chicken breasts with the olive oil (I find this helps me use less oil and still get the same results in cooking).  Sprinkle with taco seasoning and bake at 375 for 30-35 minutes until done. Allow to cool for about 10 minutes, and then chop.  Add the chicken, corn and chopped bacon to a bowl and stir together.  In a small bowl toss the avocado and lemon juice together.  Add the chopped avocado and Ranch dressing and stir to combine.  Refrigerate for about 30-60 minutes until cold (longer if possible).  Serve chilled on salad or in a sandwich!

Disclosure: I am a proud ambassador for Petit Jean Meats, I was provided with product for recipe development but I was not compensated for this post.

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Comments

  1. Erin says

    January 15, 2016 at 2:59 am

    I’m loving it ! This recipe is mouthwatering.

    Reply
  2. kim says

    November 22, 2013 at 5:13 pm

    even though its not summer I’m tweaking this recipe for a real food taco Tuesday!

    Reply
  3. Kristi says

    June 9, 2013 at 11:34 am

    I totally agree bacon and avocado or two of the best things ever.

    Reply
  4. Monica says

    June 5, 2013 at 3:49 am

    THIS SOUNDS SO GOOD!! One of our family favorites is a bbq chicken salad–and this just looks like it might be a nice twist on that. (We could use some variety! :))
    Can’t wait to try it!
    And yes–big AVO fans here–only wish our trees produced them constantly!

    Reply
    • Heather says

      June 5, 2013 at 10:54 am

      I wish we just had an avocado tree in general! I think y’all would love this one 🙂

      Reply
  5. ashley - baker by nature says

    June 4, 2013 at 11:35 am

    This salad is perfect for Summer! I mean, bacon, avocado, and corn?! Yes!!!

    Reply
  6. Robyn Stone | Add a Pnch says

    June 3, 2013 at 11:23 am

    I agree with you Heather – avocados ARE some of the best things ever!!! And this salad looks delicious!!! So amazing for summer!!!

    Reply
  7. Erin @ The Spiffy Cookie says

    June 3, 2013 at 11:05 am

    Love this salad! I keep saying I need to work on eating salads more often and I think this would do the trick. I am obsessed with everything involving avocado

    Reply
  8. Stephanie @ Girl Versus Dough says

    June 3, 2013 at 10:51 am

    Bacon and avocado? You’re speaking my language, lady!

    Reply
  9. Alicia F. says

    June 3, 2013 at 10:11 am

    Oh yum!! I’m obsessed with avocados lately and have to have them in almost EVERYTHING I eat! LOL

    Reply
  10. Becky says

    June 3, 2013 at 8:29 am

    Yum! Can’t go wrong with bacon and avocado!

    Reply
    • Heather says

      June 3, 2013 at 9:19 am

      COMPLETELY agree Becky!

      Reply
  11. Tieghan says

    June 3, 2013 at 7:02 am

    Love these flavors and how fun for summer!

    Reply
    • Heather says

      June 3, 2013 at 9:18 am

      Bacon and avocado are TOTALLY summer foods 😉

      Reply

Trackbacks

  1. Chicken Taco Salad with Quesadilla Strips | The Spiffy Cookie says:
    June 20, 2013 at 7:01 am

    […] Source: Adapted from How Sweet It Is and slightly from Heather’s Dish. […]

    Reply
  2. A Summer List: What I’m Loving Now. « Blogroll « The Grommom says:
    June 12, 2013 at 2:50 am

    […] need to post that recipe sometime!)  Meanwhile, I saw Heather from Heather’s Dish post this Chicken Taco Ranch Salad and I can’t wait to try it. Looks […]

    Reply

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