Loaded Chicken Taco Salad with Cilantro Lime Dressing

Ingredients

• Olive oil

  Salad or cooking

  5 tbsp or 68g

• Chicken breast

  Broilers or fryers, meat only, raw

  2 lb or 907g

• Dry taco seasoning mix

  Campbell soup company, pace

  3 tbsp or 8g

• Lettuce

  Romaine or cos, raw

  4 cup shredded or 188g

• Cherry tomatoes

  Red, ripe, raw, year round average

  ½ cup cherry tomatoes or 75g

• Corn

  Frozen, Whole Kernel, Golden - Great Value

  ½ cup or 69g

• Black beans

  Mature seeds, raw

  1 cup or 194g

• Avocados

  Raw, All commercial varieties

  2 fruit or 402g

• Tortilla chips

  Snacks, plain, yellow corn

  4 oz or 113g

• Lime juice

  Raw

  4 tbsp or 60g

• Fresh cilantro

  Coriander leaves, raw

  ¼ cup or 4g

Directions

1. To a large skillet, add the olive oil and chicken; evenly sprinkle with 1 heaping tablespoon taco seasoning, and cook over medium-high heat for about 5-10 minutes, flipping intermittently so all sides cook evenly. Cooking time will vary based on thickness of chicken breasts and sizes of pieces. Allow chicken to rest in pan off the heat while you assemble the salad.
2. To a large platter add the lettuce and evenly sprinkle with the tomatoes, corn, black beans, avocado, cheese, tortilla chips, and chicken; set aside.
3. To a small bowl, add the mashed 1/2 avocado, lime juice, 3 tbs olive oil, 1 heaping tablespoon taco seasoning, and whisk to combine.
4. Add the cilantro and stir to incorporate. Add additional lime juice to thin out dressing if desired.
5. Taste dressing and depending on how much lime juice was used, add sugar to taste. Evenly drizzle dressing over salad. Extra dressing will keep airtight for up to 5 days in the fridge and makes a great veggie dip.