Ingredients
Scale
- 2 tablespoons olive oil
- 1 1/4 pounds boneless skinless chicken breasts
- 1.25-ounce packet taco seasoning
- 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; plain Greek yogurt may be substituted)
- 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)
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add chicken pieces and sprinkle with taco seasoning. Cook for about 5 minutes until cooked through.
- On a large platter, layer romaine lettuce and top with diced tomatoes, corn, black beans, diced avocado, shredded cheese, crushed tortilla chips, and cooked chicken.
- In a small bowl, mix mayonnaise, sour cream, lime juice, and remaining taco seasoning; whisk until smooth.
- Stir in minced cilantro before drizzling dressing over the salad.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 3g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 90mg