We often give you the opportunity to make new dishes and try new techniques, but we don't often teach you how to make your own dinnerware. Relax, we aren't sending you a kiln and pottery wheel. (Can you imagine the postage on that?) But we will teach out how to a crisp a tortilla into a crunch taco bowl, one that you'll fill with a zesty salad of chicken, fresh vegetables, and chipotle ranch dressing. Leave the pottery to Demi Moore and Patrick Swayze (RIP), you've got a delicious dinner to prepare.
Make two loosely-packed, softball-sized foil balls, each about 5-6" in diameter.
Place foil balls on prepared baking sheet and lay a tortilla over each. Lightly coat top sides of tortillas with cooking spray.
Bake in hot oven until golden brown and crispy, 10-12 minutes.
Remove from oven and let cool.
While taco bowls bake, prepare ingredients.
Prepare the Ingredients
Hold romaine heart at root end and chop coarsely.
Core tomato and cut into ¼" dice.
Peel husk off corn and carefully remove kernels from cob.
Mince cilantro (no need to stem).
Pat chicken breasts dry and, on a separate cutting board, halve lengthwise. Cut halves widthwise into ¼" strips
Cook Corn and Toss Salad
Place a large non-stick pan over high heat and add 2 olive oil. Add corn to hot pan and stir occasionally until beginning to char, 2-4 minutes.
Transfer corn to a mixing bowl. Add romaine, tomatoes, corn, and dressing and toss to combine.
Reserve pan; no need to wipe clean.
Cook the Chicken
Return pan used to cook corn to medium-high heat and add 2 tsp. olive oil.
Add chicken strips and a pinch of pepper to hot pan and stir occasionally until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.
Transfer chicken to another mixing bowl and toss with seasoning rub.
Finish the Dish
Plate dish as pictured on front of card, placing salad in taco bowl and topping with chicken. Garnish with cheese and cilantro. Bon appétit!