Loaded Chicken Taco Salad with Creamy Lime-Cilantro Dressing
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
- 2 tablespoons olive oil
- 1/2 cup canned black beans drained and rinsed
- 4 cups romaine lettuce
- 1/2 cup mayonnaise (lite okay)
- 1/4 cup sour cream (lite okay plain greek yogurt may be substituted)
- 1/2 teaspoon granulated sugar optional and to taste
- 1 1/4 pounds boneless skinless chicken breasts cut into bite-sized pieces
- one 1.25-ounce packet taco seasoning divided (i use reduced sodium, medium heat)
- 1 or 2 medium tomatoes diced (i use vine-ripened; roma or cherry tomatoes may be substituted)
- 1/2 cup canned corn drained (fresh or frozen may be substituted)
- 1 medium hass avocado peeled and diced
- 1 cup shredded cheese (i use a monterey jack and cheddar
- 1 cup seasoned tortilla chips crushed (i crush doritos in my palm)
- 3 to 4 tablespoons lime juice or as necessary for flavor and consistency
- 1/4 cup cilantro leaves minced
- Carbohydrate 26.3318750083249 g
- Cholesterol 164.894421623657 mg
- Fat 7.98240258746716 g
- Fiber 7.98999983407408 g
- Protein 72.8860465529126 g
- Saturated Fat 1.6689974661946 g
- Serving Size 1 1 Serving (504g)
- Sodium 330.378150426479 mg
- Sugar 18.3418751742508 g
- Trans Fat 1.23352809125753 g
- Calories 475 calories
To a large skillet, add the olive oil, chicken, evenly sprinkle with 1 heaping tablespoon taco seasoning, and cook over medium-high heat for about 5 minutes, flipping intermittently so all sides cook evenly. Cooking time will vary based on thickness of chicken breasts and sizes of pieces. Allow chicken to rest in pan off the heat while you assemble the salad. To a large platter, add the lettuce, and evenly sprinkle with the tomatoes, corn, black beans, avocado, cheese, tortilla chips, and chicken; set aside. To a small bowl, add the mayo, sour cream, lime juice, 1 heaping tablespoon taco seasoning, and whisk to combine. Add the cilantro and stir to incorporate. Add additional lime juice to thin out dressing if desired. Taste dressing and depending on how much lime juice was used, add sugar to taste. Evenly drizzle dressing over salad. Extra dressing will keep airtight for up to 5 days in the fridge and makes a great veggie dip.
