Seasoned taco chicken over crisp romaine with beans, cheese, avocado, and crunchy shells with a tangy lime dressing.
# What You'll 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 fresh lime juice
17 - 1 teaspoon hot sauce
18 - ½ teaspoon ground cumin
19 - Salt and pepper to taste
# How To Make:
01 - Pat chicken breasts dry with paper towels. Rub generously with olive oil, taco seasoning, salt, and black pepper on all sides.
02 - Heat skillet over medium heat. Cook chicken breasts 6-7 minutes per side until internal temperature reaches 165°F and juices run clear. Allow to rest 5 minutes, then slice into ½-inch strips.
03 - Whisk sour cream, mayonnaise, lime juice, hot sauce, and ground cumin in a small bowl until smooth and well combined. Season with salt and pepper to taste.
04 - Combine chopped romaine lettuce, halved cherry tomatoes, drained black beans, corn kernels, sliced green onions, and diced avocado in a large salad bowl. Toss gently to distribute ingredients evenly.
05 - Arrange sliced taco chicken evenly over the salad base. Sprinkle shredded cheddar cheese uniformly across the top.
06 - Drizzle dressing over salad and toss lightly, or serve dressing on the side. Top with crushed taco shells immediately before serving to preserve crunchiness.
