From Susan, our local newspaper’s food editor.
Loaded Chicken Taco Salad with Creamy Lime-Cilantro Dressing
This salad is loaded with favorite taco fixings, including juicy chicken cooked with taco seasoning, tomatoes and corn, chewy black beans, creamy avocado, salty cheese and crunchy tortilla chips. There is a lot of texture and flavor in every bite. Add or omit ingredients depending on what you have on hand or like, and the dressing can be made as mild, spicy or tart as desired.
2 tablespoons olive oil
1 1/4 pounds boneless, skinless chicken breasts, cut into bite-size pieces
1 packet (1.25 ounces) low-sodium taco seasoning, divided
4 cups romaine lettuce
1 or 2 medium tomatoes, diced
1/2 cup canned corn, drained (fresh or frozen may be substituted)
1/2 cup canned black beans, drained and well rinsed
1 medium Hass avocado, peeled and diced
1 cup shredded Monterey Jack or cheddar blend cheese
1 cup seasoned tortilla chips, crushed (nacho, ranch, lime or desired flavor)
1/2 cup light mayonnaise
1/4 cup light sour cream 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
To a large skillet, add the olive oil and chicken. Evenly sprinkle with 1 heaping tablespoon taco seasoning and cook over medium-high heat for about 5 minutes, flipping intermittently so all sides cook evenly. Cooking time will vary based on thickness of chicken breasts and sizes of pieces. Allow chicken to rest in pan off the heat while you assemble the salad.
To a large platter, add the lettuce and evenly sprinkle with the tomatoes, corn, black beans, avocado, cheese, tortilla chips and chicken; set aside.
To a small bowl, add the mayo, sour cream, lime juice and 1 heaping tablespoon taco seasoning, and whisk to combine. Add the cilantro and stir to incorporate. Add additional lime juice to thin out dressing if desired. Taste dressing and, depending on how much lime juice was used, add sugar to taste. Evenly drizzle dressing over salad. Extra dressing will keep airtight for up to 5 days in the fridge and makes a great veggie dip.
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