Chicken Taco Salad

Ingredients

• 2  avocado diced whole
• 2 Tablespoons butter 
• 8 servings chicken 
• 3 Tablespoons cilantro leaves finely minced
• 0.5 cup cilantro leaves 
• 2  ears corn 
• 3  spring onion whole sliced
• 1 head curly leaf lettuce shredded green thin (1 Large Head Or Two Regular Heads)
• 0.5 cup pepper jack cheese grated
• 0.8 cups ranch dressing fine (bottled Is )
• 3  roma tomatoes diced whole
• 0.3 cup salsa (as Spicy As You'd Like)
• 2 Tablespoons taco seasoning (taco Seasoning, Or Your Own Mix)
• 2  chicken breast whole boneless skinless
• 8 servings tortilla chips crushed flavored ( Or Not)
• 0.3 cup vegetable oil 

Equipment

• bowl
• frying pan
• knife
• grill
• grill pan

Directions

1. First, make the dressing by combining all the ingredients in a bowl and stirring together. Cover and refrigerate.Next, make the chicken: Generously season both sides of the breasts.
2. Heat the oil and butter in a large skillet over medium-high heat. Cook the chicken on both sides until deep golden brown on the outside and done in the middle, about 4 minutes per side.
3. Remove and set aside to cool for 10 minutes, then cut it into cubes.
4. Place the ears of corn in the skillet you used to cook the chicken and roll it around so that the flavorful oil/butter mixture coats the corn. Grill it on a grill pan or cook it in a separate skillet until the corn is still crisp but has color on the outside. Slice off the kernels with a sharp knife and set aside. To assemble the salad, pile shredded lettuce, chicken, tomatoes, cheese, corn, avocado, green onion, cilantro, and crushed chips on a big platter.
5. Drizzle the dressing all over the top, serving part on the side if you'd like.
6. Serve it in individual bowls.