Photo: Anna Pelzer
Chicken Taco Ranch Salad with Bacon, Avocado and Corn
8 ingredients
1 hr + 5 min
4
openrecipes
This delicious take on traditional chicken salad is sure to please, whether atop a bed of lettuce or stuffed into your favorite sandwich bread!
Estimated Nutrition (whole recipe, rough)
729
Calories
41g
Protein
51g
Fat
34g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Ranch | 1 tbsp (15g) dressing | 73 |
| Bacon | 1 slice cooked (8g) | 43 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Taco | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 whole Boneless, Skinless Chicken Breasts
- 1 Tablespoon Olive Oil
- 2 Tablespoons Taco Seasoning
- 1 cup Fresh Corn Kernels
- 4 slices Peppered Bacon, Cooked Until Crisp Then Chopped
- ½ whole Ripe Avocado, Diced
- 1 Tablespoon Lemon Juice
- 2 Tablespoons Prepared Ranch Dressing
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes