Southwest Ranch Chicken Taco Bowl
Ingredients
1 ½ pounds boneless chicken breast or thighs
- 5 large flour tortillas
- ½ head romaine lettuce, chopped
- 1/3 pound shredded jack or pepper jack cheese
- 2-4 oz. vegetable oil
- 1 avocado
- 4-6 oz. Shirlie Jayne’s Southwest Ranch Salad Dressing
- 2 tsp. Shirlie Jayne’s Everyday Seasoning
- ½ qt. to 1 quart vegetable oil
How to Prepare
- Season chicken with Shirlie Jayne’s Southwest Ranch salad dressing
- Heat oil in cast iron or large skillet.
- Sear chicken in pan for 4 – 5 minutes on each side until cooked through.
- Remove from heat and let rest for 10 minutes.
- Chop chicken into chunks.
- Heat oil in a pot large enough to fit a taco fryer basket.
- When oil is hot, place tortilla in a taco fryer basket and fry until crispy.
- Place fryer basket on several paper towels and cool.
- Place crispy taco shell on plate.
- Put 1 cup shredded lettuce, tomatoes, cheese.
- Top with a drizzle of Shirlie Jayne’s Southwest Ranch salad dressing.