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Chicken Taco Salad

Crystal Gerhardt
  • 15 minutes
  • Serves 2

INGREDIENTS

15 oz

canned pinto beans (drained)

15 oz

canned fire-roasted corn

1 tsp

chopped cilantro (plus more for garnish (optional))

1

tablespeoon minced garlic

1

avocado

2 tsp

lemon juice (plus more for chicken)

salt and pepper

1/4

rotisserie chicken (shredded)

1

large tomato (chopped and divided)

tortilla chips

1/4 cup

cojita cheese

1

bunch romaine (chopped)

your choice of salad dressing (preferably chipotle ranch)