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Homemade Loaded Chicken Taco Salad with Creamy Lime-Cilantro Dressing recipe photo
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Loaded Chicken Taco Salad with Creamy Lime-Cilantro Dressing

A colorful, crunchy taco-style salad topped with seasoned chicken and a tangy lime-cilantro dressing.
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Servings: 6 servings

Ingredients

  • 2 tablespoons olive oil
  • 1 1/4 pounds boneless skinless chicken breasts cut into bite-sized pieces
  • 1.25 ounce taco seasoning packet, divided (reduced sodium, medium heat used)
  • 4 cups romaine lettuce
  • 1-2 medium tomatoes diced (vine-ripened, Roma, or cherry may be substituted)
  • 1/2 cup corn canned, drained (fresh or frozen may be substituted)
  • 1/2 cup black beans canned, 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 and to taste

Instructions

  • Heat the large skillet over medium-high heat and add 2 tablespoons olive oil.
  • Place the bite-sized chicken pieces in the skillet, sprinkle evenly with about 1 heaping tablespoon of the taco seasoning, and cook for about 5 minutes, turning occasionally until cooked through; cooking time will vary by piece size.
  • Remove the skillet from the heat and let the chicken rest in the pan while you assemble the salad.
  • On a large platter, spread the romaine lettuce and top evenly with diced tomatoes, drained corn, drained and rinsed black beans, diced avocado, shredded cheese, crushed tortilla chips, and the cooked chicken.
  • In a small bowl, whisk together 1/2 cup mayonnaise, 1/4 cup sour cream, 3 to 4 tablespoons lime juice, and the remaining 1 heaping tablespoon taco seasoning until smooth.
  • Stir in the minced cilantro and taste the dressing; add up to 1/2 teaspoon granulated sugar if needed and more lime juice to reach desired consistency.
  • Drizzle the dressing evenly over the assembled salad and serve.

Equipment

  • Large Skillet
  • large platter
  • Small Bowl

Notes

  • Extra dressing will keep airtight for up to 5 days in the fridge.
  • Dressing doubles as a vegetable dip.