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Taco Chicken Salad
- Serves: 4 people
- Prep Time: 25 mins
- Cook Time: 10 mins
- Meal Types: Dinner, Lunch, Salad
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Directions
- Prepare dressing by whisking together sour cream, 1/4 cup cilantro, 2 tablespoons lime juice, 2 teaspoons Taco Seasoning, and milk until smooth. Set aside.
- Toss together beans, corn, red onion, red bell pepper, remaining 1/4 cup cilantro, and remaining 2 tablespoons lime juice. Season with salt and pepper if desired. Set aside.
- Pound chicken breasts to 1/2 -inch thickness. Coat chicken breasts with Roasted Garlic Grapeseed Oil and season with remaining 1 tablespoon Taco Seasoning.
- Heat a 10-inch nonstick skillet over medium heat. Add chicken breasts and cook for about 5 minutes on each side or until cooked through: 165°F. Transfer to a cutting board to rest. Slice.
- Serve sliced chicken over romaine. Top with bean mixture. Serve with prepared dressing.
- Can be served with additional toppings such as diced tomatoes, avocado, shredded cheddar cheese, etc.
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