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

  16 oz 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

• Canned black beans

  Low sodium, drained

  4 tbsp or 65g

• Avocados

  Raw, All commercial varieties

  ½ fruit or 101g

• Cheddar or colby cheese

  Low fat

  ½ cup, shredded or 57g

• Tortilla chips

  Snacks, unsalted, white corn

  3 cup or 78g

• Mayonnaise

  Regular, with salt

  ½ cup or 110g

• Sour cream

  Reduced fat, cultured

  4 tbsp or 60g

• Lime juice

  Raw

  2 fl oz or 62g

• Fresh cilantro

  Coriander leaves, raw

  4 tbsp or 4g

• Sugar

  White, granulated sugar

  2 tsp or 8g

Directions

1. Heat olive oil in a large skillet over medium-high heat. Add chicken and sprinkle with 1 heaping tablespoon of taco seasoning. Cook for about 5 minutes, turning occasionally, until chicken is cooked through. Remove from heat and let rest.
2. Arrange lettuce on a large platter. Top evenly with tomatoes, corn, black beans, avocado, cheese, tortilla chips, and cooked chicken.
3. In a small bowl, whisk together mayonnaise, sour cream, lime juice, and 1 heaping tablespoon of taco seasoning. Stir in cilantro. Adjust consistency with more lime juice if needed.
4. Taste the dressing and add sugar if needed, depending on lime juice used. Drizzle dressing over the salad and serve.

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