Al Fresco Salad Recipe
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Al Fresco Salad Recipe is packed full of juicy seasoned chicken, guacamole, queso fresco cheese, beans, corn and tomatoes! This mouthwatering salad is complete with a simple homemade dressing!
Ingredients
Instructions
FOR THE CHICKEN:
Preheat oven to 450 degrees. Line a baking sheet with foil.
Place the chicken breasts on the baking sheet and drizzle evenly on both sides with the oil, then sprinkle the taco seasoning and salt and pepper over the chicken.
Bake in preheated oven for 15-20 minutes until chicken reaches an internal temperature of 165 degrees.
Once the chicken is finished cooking, allow it to rest for 5 minutes before slicing.
FOR THE SALAD:
While the chicken is cooking, add the lettuce to a large bowl, or divide evenly between 4 containers if prepping for later.
Top with the corn, drained and rinsed beans, tomato, guacamole, red onion, black olives, and crumble over the cheese.
FOR THE DRESSING:
Combine the ranch dressing, salsa, and green chili's in a blender and pulse until smooth.
Add the sliced chicken and dressing to the salad as desired. Serve immediately.
Nutrition
- Serving Size
- 0.25 Salad
- Calories
- 300 kcal
