Seasoned taco chicken served over crisp lettuce with beans, cheese, avocado, and crunchy shell pieces in a zesty lime-cumin dressing.
# 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 fresh 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 black pepper on all sides.
02 - Heat a skillet over medium heat. Cook seasoned chicken breasts 6 to 7 minutes per side until internal temperature reaches 165°F and juices run clear. Allow to rest 5 minutes, then slice thinly against the grain.
03 - In a small mixing bowl, whisk together sour cream, mayonnaise, lime juice, hot sauce, and ground cumin until smooth and well combined. Season with salt and pepper to taste.
04 - In a large salad bowl, combine chopped romaine lettuce, cherry tomatoes, black beans, corn, green onions, and diced avocado. Toss gently to distribute ingredients evenly.
05 - Arrange sliced taco chicken over the prepared salad mixture. Sprinkle shredded cheddar cheese evenly across the top.
06 - Drizzle prepared dressing over the salad and toss lightly to coat, or serve dressing on the side for individual preference. Top with crushed taco shells immediately before serving to preserve crunchiness.
