Seasoned chicken over crisp lettuce with beans, cheese, and crunchy taco shells, topped with creamy lime dressing.
# What You’ll Need:
→ For the Taco Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 2 teaspoons taco seasoning (ensure gluten-free if needed)
04 - ½ teaspoon salt
05 - ¼ teaspoon black pepper
→ For the Salad
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 (fresh, canned, or thawed from frozen)
10 - 1 cup shredded cheddar cheese
11 - 2 green onions, sliced
12 - 1 avocado, diced
13 - 1 cup crushed taco shells (about 3–4 shells, gluten-free if required)
→ For the Dressing
14 - ½ cup sour cream
15 - 2 tablespoons mayonnaise
16 - 1 tablespoon lime juice
17 - 1 teaspoon hot sauce (optional)
18 - ½ teaspoon ground cumin
19 - Salt and pepper to taste
# How To Make It:
01 - Pat chicken breasts dry and rub thoroughly with olive oil, taco seasoning, salt, and black pepper, ensuring even coating on all sides.
02 - Heat a skillet over medium heat. Cook chicken for 6–7 minutes per side until internal temperature reaches 165°F and juices run clear. Remove from heat and let rest for 5 minutes before slicing thinly.
03 - In a small bowl, whisk together sour cream, mayonnaise, lime juice, hot sauce, ground cumin, salt, and pepper until smooth and creamy. Adjust seasoning to taste.
04 - In a large salad bowl, combine chopped romaine lettuce, cherry tomatoes, black beans, corn kernels, sliced green onions, and diced avocado. Toss gently to distribute ingredients evenly.
05 - Arrange sliced taco chicken over the salad base. Sprinkle shredded cheddar cheese evenly across the top.
06 - Drizzle prepared dressing over the salad and toss lightly to coat, or serve dressing on the side for individual portioning. Top with crushed taco shells immediately before serving to maintain optimal crunch.
