I was craving a salad last night that was different than plain old lettuce, dressing and croutons and this hit the spot! It was a nice change of pace and was filling without being hot or heavy (which isn’t appealing to eat on a muggy summer afternoon). Plus, it was ready in less than half an hour. It’s a win!
Ingredients:
Salad
2 Tablespoons olive oil
1 pound chicken, cubed
1 Tablespoon taco seasoning
About 4 cups lettuce, choped
1 cup cherry tomatoes
1 can black beans, drained and rinsed
1 can corn, drained and rinsed
1 avocado, peeled and diced
1 cup shredded cheesee
1 cup tortilla chips
Dressing
1/2 cup mayo
1/4 cup sour cream
3 to 4 Tablespoons lime juice (adjust as needed)
1/4 cup cilantro, minced
Sweetener to taste
(If you have extra dressing after the salad’s gone, it’s a delicious veggie dip!)
In a large skillet, add olive oil and chicken, then sprinkle evenly with the taco seasoning. Cook about five minutes or until chicken is done. Remove from heat and assemble salad. Combine all ingredients except cheese, tortilla chips and dressing and toss. Sprinkle with chips and cheese. For the dressing, mix all ingredients thoroughly and drizzle over salad.
