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Chicken Taco Salad with Creamy Cilantro-Lime Dressing

Ingredients

  • Makes 4 servings
  • Ingredients:
  • 2 Tbsps avocado oil or olive oil
  • 1 lb boneless skinless chicken breasts cut to bite-size
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp cayenne pepper
  • 1/2 tsp sea salt
  • 2 large heads romaine chopped
  • 2 large ripe tomatoes diced
  • 1 ear of corn chopped
  • 1/2 cup black/or kidney beans drained and rinsed if using canned
  • 1 avocado peeled and diced
  • 1/4 cup plain Greek yogurt
  • juice from 1 fresh lime
  • 1/4 cup cilantro leaves chopped fine
  • Extra lime for serving

Instructions

  • Rub chicken with paprika, cumin, pepper, sea salt.
  • Heat oil in a large skillet over medium-high heat. Once hot, add chicken and cook for about 5-7 minutes, stirring constantly until all chicken bites are golden brown and just cooked through. Allow chicken to rest in the pan, removed from the heat while you assemble the salad.
  • In a large bowl, add the lettuce and evenly sprinkle with the tomatoes, corn, black beans, avocado and chicken; set aside.
  • Make the dressing in a small bowl; add the yogurt, lime juice, salt and pepper and whisk to combine. Add the cilantro and stir to incorporate.
  • Before you serve the salad, drizzle with dressing and toss to combine.
  • Serve with fresh lime wedges.