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Layered Loaded Chicken Taco Salad

Averie Cooks
  • 0 minutes
  • Serves 4

INGREDIENTS

2 tbsp

olive oil

about 1 1/4 pounds boneless skinless chicken breasts, cut into bite-sized pieces

1

packet taco seasoning, divided (I use reduced sodium, medium heat)

6 cups

(one 9-ounce bag) romaine lettuce, divided

1 1/2 cups

seasoned tortilla chips, crushed (I crush Doritos in my palm), divided

1 15 ounce can

black beans, drained and rinsed (I used no-salt added)

1 1/4 cups

corn (fresh, frozen, or canned that’s been drained)

2

small/medium Roma tomatoes or 1 cup cherry tomatoes (I used a mixture of both)

1 cup

shredded cheese (I use a Mexican cheese blend)

1

medium Hass avocado, peeled and diced small

1

or 2 green onions, sliced into thin rounds

1/2 cup

mayonnaise (lite okay)

1/4 cup

sour cream (lite okay, plain Greek yogurt may be substituted)

3

to 4 tablespoons lime juice, or as necessary for flavor and consistency

1/4 cup

cilantro leaves, minced

1/2 tsp

granulated sugar, optional and to taste