Tex-Mex salad with seasoned chicken, fresh vegetables, beans, cheese, and crunchy taco shells topped with creamy lime dressing.
# What You’ll Need:
→ Taco Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 2 teaspoons taco seasoning
04 - ½ teaspoon salt
05 - ¼ teaspoon black pepper
→ Salad Components
06 - 6 cups chopped romaine lettuce
07 - 1 cup halved cherry tomatoes
08 - 1 cup rinsed and drained canned black beans
09 - 1 cup corn kernels
10 - 1 cup shredded cheddar cheese
11 - 2 sliced green onions
12 - 1 diced avocado
13 - 1 cup crushed taco shells
→ Creamy Lime Dressing
14 - ½ cup sour cream
15 - 2 tablespoons mayonnaise
16 - 1 tablespoon lime juice
17 - 1 teaspoon hot sauce
18 - ½ teaspoon ground cumin
19 - Salt and pepper to taste
# Directions:
01 - Pat chicken breasts dry with paper towels. Rub evenly with olive oil, then coat both sides with taco seasoning, salt, and black pepper.
02 - Heat skillet over medium heat. Place seasoned chicken in pan and cook 6–7 minutes per side until internal temperature reaches 165°F and juices run clear. Transfer to cutting board and rest 5 minutes before slicing into thin strips.
03 - Combine sour cream, mayonnaise, lime juice, hot sauce, and ground cumin in small bowl. Whisk until smooth and creamy. Season with salt and pepper to taste.
04 - Place romaine lettuce, cherry tomatoes, black beans, corn, green onions, and diced avocado in large salad bowl. Toss gently to distribute evenly.
05 - Arrange sliced chicken over salad base. Sprinkle shredded cheddar cheese evenly across top.
06 - Drizzle dressing over salad and toss lightly to coat, or serve dressing on side. Top with crushed taco shells immediately before serving to maintain crunch.
