Sunday, 4 May 2008

Chicken Taco Salad with Creamy Lime Dressing

2 tablespoons olive oil
1 1/4 pounds boneless skinless
   chicken breasts, cut into
   bite-sized pieces
2 tablespoons taco seasoning
4 cups romaine lettuce
6 - 12 cherry tomatoes can in
   half
1/2 cup canned corn, drained
   (fresh or frozen may be
   substituted)
1/2 cup canned black beans,
   drained and rinsed
1 medium avocado, peeled
   and diced
1 cup shredded cheese
1 cup seasoned tortilla chips,
   crushed
1/4 cup sour cream
3 to 4 tablespoons lime juice
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, 1 heaping tablespoon taco seasoning, and whisk to combine. 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.