This Low-Carb And Keto Chicken Taco Salad is super simple to make and bursting with fresh taco flavors and a to-die-for homemade ranch dressing. Plus, it's also Paleo, gluten free, and Whole30 compliant!
1CupRanch DressingDIVIDED, click link for keto and whole30 ranch recipe
Cilantrochopped, for garnish
Green Onionssliced, for garnish
Prepare the cooked, shredded chicken (if needed) and ranch dressing. Set aside.
Mix together all of the taco seasoning ingredients in a small bowl.
Heat a large skillet over medium heat with NO water or oil. Add the shredded chicken and taco seasoning and stir until fragrant and chicken is well coated, 3 to 5 minutes. Stir in 1/2 cup of ranch dressing and set aside.
For The Salad:
Stir the salsa into the remaining ranch dressing if desired. Cover and place in the refrigerator.
To assemble the salad, place one to two cups of lettuce or mixed greens onto a plate or bowl and top with the seasoned shredded chicken, avocado, tomatoes, and any other desired toppings. Drizzle with ranch dressing and garnish with green onions and cilantro if desired
Nutritional information includes the ranch dressing and avocado.