INGREDIENTS
FOR THE CHICKEN TACO SALAD:
- 8 ounces chicken breasts
- 3 tablespoons canola oil divided
- 1 teaspoon chili seasoning
- 1 teaspoon taco seasoning
- Kosher salt & freshly ground black pepper to taste
- 1 head romaine lettuce cleaned, dried and chopped
- 14.5 ounces fire roasted corn 1 can, drained
- 11.5 ounces pinto or black beans 1 can, drained
- 2.25 ounces sliced black olives 1 can, drained
- ½ red onion thin-sliced
- 1 avocado peeled, pitted and sliced
- 1 cup chopped cherry or Glory tomatoes cut into ¼ths
- 1 lime cut in-half
- ½ cup shredded cheddar of Mexican blend cheese
- 2 tablespoon freshly chopped cilantro
- 2 ounces Cotija or Queso Fresco cheese Mexican crumbling cheese
- Tortilla chips
FOR THE TACO SALAD DRESSING:
- ¼ cup sour cream
- ¼ cup salsa
INSTRUCTIONS
FOR THE CHICKEN TACO SALAD:
- Heat 2 tablespoons oil in a grill pan (or skilleset over medium heat. While the oil heats, dry the chicken breasts and brush them with the remaining 1-tablespoon oil. Liberally season the breasts with chili seasoning, taco seasoning, salt & black pepper. Place the breasts in the hot skillet and cook until the underside is golden brown and beginning to crisp (5-7 minutes). Flip the breasts over and cook until the internal temperature reaches 162°F on a meat thermometer. Transfer the breast to plate; set aside.
- The salad can be plated as individual servings or as one large serving to be shared.
- Place the chopped lettuce in a bowl (or serving platteand arrange the corn, beans, black olives, onion, avocado and tomatoes on top. Drizzle the avocado with juice from ½ lime. Thinly slice the chicken breasts and carefully place the chicken breasts on top of the salad. Drizzle the entire salad with the remaining ½ lime. Sprinkle with the shredded cheese and cilantro. Add the crumbled Cotija cheese and drizzle with Taco Salad Dressing.
FOR THE DRESSING:
- Stir together the salsa and sour cream. Add a bit of canola oil if you’d like to thin a bit.
- Serve with tortilla chips and…
- Enjoy!