Loaded Chicken Taco Salad with Cilantro Lime Dressing

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Chicken breast

  Broilers or fryers, meat only, raw

  1 lb or 454g

• Dry taco seasoning mix

  Campbell soup company, pace

  4 tbsp or 10g

• Lettuce

  Romaine or cos, raw

  4 cup shredded or 188g

• Tomatoes

  Red, ripe, raw, year round average

  2 medium whole or 246g

• Corn

  Sweet, yellow, canned, whole kernel, drained solids

  ½ cup or 82g

• Black beans

  Mature seeds, raw

  ¼ cup or 49g

• Avocados

  Raw, All commercial varieties

  ½ fruit or 101g

• Cheddar or colby cheese

  Low fat

  ½ cup, shredded or 57g

• White Corn Tortilla Chips

  Santitas

  3 oz or 85g

• Light mayonnaise

  Salad dressing, light

  ½ cup or 120g

• Sour cream

  Reduced fat, cultured

  ¼ cup or 61g

• Lime juice

  Raw

  2 fl oz or 62g

• Fresh cilantro

  Coriander leaves, raw

  ¼ cup or 4g

• Sugar

  White, granulated sugar

  2 tsp or 8g

Directions

1. In a large skillet, add the olive oil and chicken; sprinkle evenly with 1 heaping tablespoon taco seasoning. Cook over medium-high heat for about 5 minutes, flipping intermittently until all sides are evenly cooked. Let the chicken rest in the pan off the heat while assembling the salad.
2. On a large platter, add the lettuce, and evenly sprinkle with tomatoes, corn, black beans, avocado, cheese, tortilla chips, and cooked chicken; set aside.
3. In a small bowl, whisk together the mayo, sour cream, lime juice, and 1 heaping tablespoon taco seasoning. Stir in the cilantro. Add additional lime juice to thin the dressing if desired.
4. Taste the dressing and, depending on the amount of lime juice used, add sugar to taste. Evenly drizzle the dressing over the salad.
5. Enjoy!

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