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.
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