2ouncesCotija or Queso Fresco cheeseMexican crumbling cheese
Tortilla chips
For the Taco Salad Dressing:
¼cupsour cream
¼cupsalsa
Instructions
For the Grilled Chicken:
Heat 2 tablespoons oil in a grill pan (or skillet) set over medium heat. While the oil heats, dry the chicken breasts and brush them with the remaining 1-tablespoon oil. Liberally season the breasts with chili seasoning, taco seasoning, salt & black pepper. Place the breasts in the hot skillet and cook until the underside is golden brown and beginning to crisp (5-7 minutes). Flip the breasts over and cook until the internal temperature reaches 162°F on a meat thermometer. Transfer the breast to plate; set aside.
8 ounces chicken breasts, 3 tablespoons canola oil, 1 teaspoon chili seasoning, 1 teaspoon taco seasoning, Kosher salt & freshly ground black pepper
For the Chicken Taco Salad:
The salad can be plated as individual servings or as one large serving to be shared.
Place the chopped lettuce in a bowl (or serving platter) and arrange the corn, beans, black olives, onion, avocado, and tomatoes on top. Drizzle the mixture with lime juice. Thinly slice the chicken breasts and carefully place the chicken breasts on top of the salad. Drizzle the entire salad with the remaining ½ lime. Sprinkle with the shredded cheese and cilantro. Add the crumbled Cotija cheese and drizzle with Taco Salad Dressing.
1 head romaine lettuce, 14.5 ounces fire roasted corn, 11.5 ounces pinto or black beans, 2.25 ounces sliced black olives, ½ red onion, 1 avocado, 1 cup chopped cherry or Glory tomatoes, 1 lime, ½ cup shredded cheddar of Mexican blend cheese, 2 tablespoon freshly chopped cilantro, 2 ounces Cotija or Queso Fresco cheese
For the Dressing:
Stir together the salsa and sour cream. Add a bit of canola oil if you'd like a thinner consistency.
¼ cup sour cream, ¼ cup salsa
Serve with tortilla chips and Enjoy!
Tortilla chips
Video
Notes
Storage: Store grilled chicken in an airtight container in the refrigerator for 3 days. Store taco salad dressing in an airtight container in the refrigerator up to 5 days. Store other salad components separately for best results.