Seasoned chicken over crisp lettuce with beans, cheese, and crushed taco shells in a zesty lime dressing.
# Ingredients List:
→ 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 Base
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
→ Creamy Lime 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
# Directions:
01 - Pat chicken breasts thoroughly dry with paper towels. Rub evenly with olive oil, then coat both sides with taco seasoning, salt, and black pepper, pressing gently to help the spices adhere.
02 - Heat a large skillet over medium heat for 2-3 minutes. Place seasoned chicken in the pan and cook for 6-7 minutes per side until golden brown and cooked through (internal temperature reaches 165°F). Transfer to a cutting board and let rest for 5 minutes before slicing into thin strips.
03 - In a small mixing bowl, combine sour cream, mayonnaise, lime juice, hot sauce, and ground cumin. Whisk vigorously until completely smooth and creamy. Season with salt and pepper to taste, then refrigerate until ready to serve.
04 - In a large salad bowl, combine chopped romaine lettuce, halved cherry tomatoes, drained 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. Drizzle with prepared dressing or serve on the side. Just before serving, scatter crushed taco shells over the salad to maintain maximum crunch.
