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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

LOADED CHICKEN TACO SALAD Recipe

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This recipe for LOADED CHICKEN TACO SALAD is from MORE OF PENNY'S PICKS, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tablespoons olive oil
1 1/4 pounds boneless, skinless chicken breasts, cut into bite sized pieces
2 heaping tablespoons taco seasoning, divided
4 cups romaine lettuce
1 or 2 medium tomatoes, diced (or cherry tomatoes)
1/2 cup canned corn, drained
1/2 cup canned black beans, drained and rinsed
1 medium avocado, peeled and diced
1 cup shredded cheddar blend cheese
1 cup tortilla chips, crushed

Dressing:
1/2 cup mayonnaise
1/4 cup sour cream
3 to 4 tablespoons lime juice
1/4 cup cilantro leaves, minced
1/2 teaspoon sugar
Directions:
Directions:
To a large skillet, add the olive oil and chicken. Sprinkle evenly with 1 heaping tablespoon taco seasoning. Cook over medium high heat for about 5 minutes, flipping intermittently so all sides cook evenly. Allow chicken to rest in pan off the heat while you assemble the salad.

To a large platter, add the lettuce. Sprinkle evenly with tomatoes, corn, black beans, avocado, cheese, tortilla chips, and chicken. Set aside.

To a small bowl, add the mayo, sour cream, lime juice, and remaining taco seasoning. Whisk to combine. Add the cilantro, and stir to incorporate. Add additional lime juice to thin out dressing, if desired. Add sugar if needed. Evenly drizzle over salad.

 

 

 

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