Ingredients
Scale
- 1 1/4 pounds boneless skinless chicken breasts
- 2 tablespoons olive oil
- 4 cups romaine lettuce
- 1 medium avocado
- 1 cup shredded cheese (Monterey Jack and cheddar blend)
- 1/2 cup canned black beans
- 1/2 cup canned corn
- 1 or 2 medium tomatoes
- Seasoned tortilla chips (crushed)
- 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)
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add chicken pieces seasoned with taco seasoning. Cook for about 5 minutes until fully cooked. Remove from heat and let rest.
- In a large bowl or platter, layer romaine lettuce at the base. Top with diced tomatoes, corn, black beans, diced avocado, shredded cheese, crushed tortilla chips, and cooked chicken.
- In a small bowl, mix together mayonnaise, sour cream, lime juice, and remaining taco seasoning until smooth. Stir in minced cilantro.
- Drizzle dressing over the salad before serving.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 salad bowl (approx. 350g)
- Calories: 550
- Sugar: 3g
- Sodium: 900mg
- Fat: 27g
- Saturated Fat: 9g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 36g
- Cholesterol: 85mg