Southwest Ranch Chicken Taco Bowl


  • 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

  1. Season chicken with Shirlie Jayne’s Southwest Ranch salad dressing
  2. Heat oil in cast iron or large skillet.
  3. Sear chicken in pan for 4 – 5 minutes on each side until cooked through.
  4. Remove from heat and let rest for 10 minutes.
  5. Chop chicken into chunks.
  6. Heat oil in a pot large enough to fit a taco fryer basket.
  7. When oil is hot, place tortilla in a taco fryer basket and fry until crispy.
  8. Place fryer basket on several paper towels and cool.
  9. Place crispy taco shell on plate.
  10. Put 1 cup shredded lettuce, tomatoes, cheese.
  11. Top with a drizzle of Shirlie Jayne’s Southwest Ranch salad dressing.

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