Seasoned chicken over crisp lettuce with beans, cheese, avocado, and crushed taco shells 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
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
10 - 1 cup shredded cheddar cheese
11 - 2 green onions, sliced
12 - 1 avocado, diced
13 - 1 cup crushed taco shells
→ For the Dressing
14 - ½ cup sour cream
15 - 2 tablespoons mayonnaise
16 - 1 tablespoon lime juice
17 - 1 teaspoon hot sauce
18 - ½ teaspoon ground cumin
19 - Salt and pepper to taste
# Direction Steps:
01 - Pat chicken breasts dry and rub thoroughly with olive oil, taco seasoning, salt, and black pepper, ensuring even coating on all sides.
02 - Heat skillet over medium heat. Cook chicken for 6 to 7 minutes per side until internal temperature reaches 165°F and juices run clear. Let rest for 5 minutes, then slice into thin strips.
03 - In a small bowl, whisk together sour cream, mayonnaise, lime juice, hot sauce, and ground cumin until smooth and well combined. Adjust salt and pepper to taste.
04 - In a large salad bowl, combine 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 top of the salad. Sprinkle shredded cheddar cheese evenly across the surface.
06 - Drizzle dressing lightly over the salad and toss gently, or serve dressing on the side. Top with crushed taco shells immediately before serving to maintain crisp texture.
