Loaded Chicken Taco Salad with Creamy Lime-Cilantro Dressing


The salad is loaded with all my favorite taco fixing. There’s juicy chicken cooked with the comforting flavors of taco seasoning, juicy tomatoes and corn, protein-packed chewy black beans, creamy avocado, salty cheese, and crunchy tortilla chips. So much texture and flavor in every bite. If you have other vegetables you want to toss in, go for it and if you don’t have something on hand or don’t like it, omit. It’s a flexible recipe. The 30-second whisk-together dressing can be made as mild, spicy, or tart as desired and extra works beautifully as a veggie dip. The salad is ready in 15 minutes, great for easy lunches, or as a healthier dinner the whole family will love.

Yield: Serves 2 To 4

INGREDIENTS:
  • 2 tablespoons olive oil
  • 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)
  • 4 cups romaine lettuce
  • 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)
  • 1/2 cup canned black beans, drained and rinsed
  • 1 medium Hass avocado, peeled and diced
  • 1 cup shredded cheese (I use a monterey Jack and cheddar blend)
  • 1 cup seasoned tortilla chips, crushed (I crush Doritos in my palm)
  • 1/2 cup mayonnaise (lite okay)
  • 1/4 cup sour cream (lite okay, plain Greek yogurt may be substituted)
  • 3 to 4 tablespoons lime juice, or as necessary for flavor and consistency
  • 1/4 cup cilantro leaves, minced
  • 1/2 teaspoon granulated sugar, optional and to taste


DIRECTIONS:
For full directions you can go to averiecooks.com.

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