Description
Enjoy this vibrant Loaded Chicken Taco Salad with Creamy Lime-Cilantro Dressing! Fresh flavors come together perfectly—try it today!
Ingredients
Scale
- 2 tablespoons olive oil
- 1 1/4 pounds boneless skinless chicken breasts (cut into bite-sized pieces)
- 1.25-ounce packet taco seasoning (divided)
- 4 cups romaine lettuce
- 1 or 2 medium tomatoes (diced)
- 1/2 cup canned corn (drained)
- 1/2 cup canned black beans (drained and rinsed)
- 1 medium Hass avocado (peeled and diced)
- 1 cup shredded cheese (monterey Jack and cheddar blend)
- 1 cup seasoned tortilla chips (crushed)
- 1/2 cup mayonnaise (lite okay)
- 1/4 cup sour cream (lite okay or plain Greek yogurt)
- 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
- In a large skillet, add the olive oil and toss in the chicken pieces. Sprinkle with 1 heaping tablespoon of taco seasoning and cook over medium-high heat for about 5 minutes, flipping intermittently until cooked through.
- On a large platter, layer the romaine lettuce as the base. Evenly distribute the diced tomatoes, corn, black beans, diced avocado, shredded cheese, crushed tortilla chips, and cooked chicken on top.
- In a small mixing bowl, combine mayonnaise, sour cream, lime juice, and remaining taco seasoning. Whisk until smooth.
- Add minced cilantro into the dressing mixture and stir well. Adjust lime juice for desired consistency and taste.
- Taste the dressing and add sugar if needed for balance. Drizzle over the salad just before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approx. 350g)
- Calories: 450
- Sugar: 3g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 80mg