Seasoned chicken with crisp vegetables, beans, cheese, and crunchy taco pieces in a creamy lime dressing.
# What You'll Need:
→ For the Taco Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 2 teaspoons taco seasoning (ensure gluten-free if needed)
04 - ½ teaspoon salt
05 - ¼ teaspoon black pepper
→ For the 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 (fresh, canned, or thawed from frozen)
10 - 1 cup shredded cheddar cheese
11 - 2 green onions, sliced
12 - 1 avocado, diced
13 - 1 cup crushed taco shells (about 3-4 shells, gluten-free if required)
→ For the 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
# How To Make It:
01 - Pat chicken breasts dry with paper towels. Rub evenly with olive oil, taco seasoning, salt, and black pepper, ensuring full coverage.
02 - Heat a skillet over medium heat. Place seasoned chicken in the pan and cook for 6-7 minutes per side until internal temperature reaches 165°F and juices run clear. Remove from heat and let rest for 5 minutes before slicing into thin strips.
03 - In a small mixing bowl, whisk together sour cream, mayonnaise, lime juice, hot sauce, ground cumin, salt, and pepper until smooth and creamy. Adjust seasoning to taste.
04 - In a large salad bowl, combine chopped romaine lettuce, cherry tomatoes, black beans, corn kernels, sliced green onions, and diced avocado. Toss gently to distribute ingredients evenly.
05 - Arrange sliced taco chicken over the top of the salad. Sprinkle shredded cheddar cheese evenly across the surface.
06 - Drizzle dressing over the salad and toss lightly to combine, or serve dressing on the side. Top with crushed taco shells immediately before serving to maintain maximum crunch.
