Vibrant Tex-Mex salad featuring seasoned taco chicken, crisp lettuce, beans, cheese, and crunchy taco shell pieces.
# What You Need:
→ Taco Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 2 teaspoons taco seasoning
04 - ½ teaspoon salt
05 - ¼ teaspoon black pepper
→ Salad
06 - 6 cups romaine lettuce, chopped
07 - 1 cup cherry tomatoes, halved
08 - 1 cup canned black beans, rinsed and drained
09 - 1 cup corn kernels
10 - 1 cup shredded cheddar cheese
11 - 2 green onions, sliced
12 - 1 avocado, diced
13 - 1 cup crushed taco shells
→ Dressing
14 - ½ cup sour cream
15 - 2 tablespoons mayonnaise
16 - 1 tablespoon lime juice
17 - 1 teaspoon hot sauce, optional
18 - ½ teaspoon ground cumin
19 - Salt and pepper to taste
# Directions:
01 - Pat chicken breasts dry with paper towels. Rub evenly with olive oil, taco seasoning, salt, and pepper on all sides.
02 - Heat skillet over medium heat. Cook chicken 6-7 minutes per side until internal temperature reaches 165°F and juices run clear. Remove from heat and let rest 5 minutes before slicing thinly.
03 - In a small bowl, whisk together sour cream, mayonnaise, lime juice, hot sauce, and ground cumin until smooth. Season with salt and pepper to taste.
04 - In a large salad bowl, combine chopped lettuce, halved cherry tomatoes, rinsed black beans, corn kernels, sliced green onions, and diced avocado. Toss gently to combine.
05 - Arrange sliced taco chicken over the salad mixture. Sprinkle shredded cheddar cheese evenly across the top.
06 - Drizzle dressing over the salad and toss lightly, or serve dressing on the side. Top with crushed taco shells immediately before serving to preserve crunchiness.
