Seasoned chicken over crisp lettuce with beans, cheese, and crushed taco shells in a zesty 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
04 - 1/2 teaspoon salt
05 - 1/4 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
10 - 1 cup shredded cheddar cheese
11 - 2 green onions, sliced
12 - 1 avocado, diced
13 - 1 cup crushed taco shells
→ For the Dressing
14 - 1/2 cup sour cream
15 - 2 tablespoons mayonnaise
16 - 1 tablespoon lime juice
17 - 1 teaspoon hot sauce
18 - 1/2 teaspoon ground cumin
19 - Salt and pepper to taste
# Directions:
01 - Pat chicken breasts dry with paper towels. Rub thoroughly with olive oil, taco seasoning, salt, and pepper, coating all sides evenly.
02 - Heat skillet over medium heat. Place seasoned chicken in pan and cook for 6-7 minutes per side until internal temperature reaches 165°F and juices run clear. Transfer to cutting board and let rest for 5 minutes before slicing thinly.
03 - Combine sour cream, mayonnaise, lime juice, hot sauce, and ground cumin in small bowl. Whisk until completely smooth and creamy. Season with salt and pepper to taste.
04 - Place chopped romaine lettuce in large salad bowl. Add cherry tomatoes, black beans, corn, sliced green onions, and diced avocado. Toss gently to distribute evenly.
05 - Arrange sliced taco chicken over salad top. Sprinkle shredded cheddar cheese evenly across surface.
06 - Drizzle dressing over salad or serve on side. Top with crushed taco shells immediately before serving to maintain crisp texture.
