Chopped Chicken Taco Salad
Ingredients
Dressing
- 1 cup plain Greek yogurt
- 1/3 cup buttermilk plus additional (optional)
- 1 Tbs. fresh-squeezed lime juice plus additional (optional)
- 3 Tbs. chopped cilantro
- 2 Tbs. taco seasoning
Salad
- 2 lbs. boneless skinless chicken breasts
- 2 Tbs. taco seasoning
- 2 Tbs. olive oil
- 1 head leaf lettuce chopped
- 1 avocado chopped into bite-sized pieces
- 1 cup black beans drained and rinsed
- 1 cup corn
- 1 pint grape or cherry tomatoes chopped
- 1 cup shredded cheese Monterey Jack or Mexican
- tortilla strips or crushed tortilla chips for topping
Instructions
Dressing:
- In small bowl, stir yogurt, buttermilk, lime juice, cilantro and taco seasoning until combined. Taste and adjust lime juice and cilantro as needed. If dressing is too thick, add buttermilk 1 teaspoon at a time until desired consistency is reached. Refrigerate until ready to serve.
Salad:
- Season chicken on both sides with taco seasoning. Heat large skillet over medium-high heat and add olive oil. Add chicken to pan and cook on both sides until outside is golden brown and chicken is cooked through. Remove to cutting board and slice into strips.
- On large platter, heap chopped lettuce. Sprinkle chicken over top. Add avocado, beans, corn, tomatoes and shredded cheese. Drizzle dressing on top and sprinkle with tortilla strips or crushed tortilla chips.
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