Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1 packet (1 oz) taco seasoning mix
  • 1/4 cup water
  • 1 head romaine lettuce, chopped
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 (15 oz) can corn, drained
  • 1 red bell pepper, diced
  • 1/2 red onion, thinly sliced
  • 1 avocado, diced
  • 1 cup shredded cheddar cheese
  • 1 cup crushed tortilla chips
  • 1/4 cup olive oil
  • 1/4 cup lime juice
  • 2 tbsp chopped fresh cilantro
  • 1 clove garlic, minced
  • 1/2 tsp chili powder
  • 1/4 tsp cumin
  • Salt and black pepper to taste

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned on both sides.
  2. Sprinkle taco seasoning over the chicken, then add water. Bring to a simmer, cover, and cook until chicken is cooked through and the internal temperature reaches 165°F (74°C).
  3. Remove chicken from skillet and shred with two forks. Return shredded chicken to the skillet and cook for another 2-3 minutes, allowing it to absorb any remaining sauce.
  4. In a small mixing bowl, whisk together olive oil, lime juice, cilantro, garlic, chili powder, cumin, salt, and pepper.
  5. In large bowls, layer romaine lettuce, black beans, corn, red bell pepper, red onion, avocado, cheese, and tortilla chips.
  6. Top each salad with shredded chicken and drizzle with cilantro-lime dressing. Serve immediately for this chicken taco salad.