Chicken Taco Salad
A vibrant, fresh salad loaded with black beans, corn, tomatoes, and crisp romaine, tossed in a zesty lime-southwest dressing. Topped with tender chicken and a sprinkle of cheddar, this satisfying salad comes together in just 10 minutes.
Prep Time
10 min
Total Time
10 min
Servings
4
Ingredients
Pantry
1 Lime
1 Bell Pepper
2 Tomatoes
1 tbs Southwest Spice Blend
1 15-oz can Black Beans
1 15-oz can Corn
¼ Red Onion
Fridge and Freezer
1 lb Cooked Chicken
1 bag Chopped Romaine
1 cup Cheddar Cheese (optional)
½ cup Mayonnaise
Directions
Wash hands with soap and water. Wash and dry produce. Cut the lime in half. Chop ¼ of a red onion, then wrap and reserve the remaining onion in the fridge for later use. Seed and chop bell pepper. Chop tomatoes.
Open, drain, and rinse the corn and black beans. Chop the chicken into bite-size pieces.
Combine bell pepper, tomatoes, corn, black beans, romaine, and red onion in a large bowl.
In a small bowl, combine ½ cup mayonnaise, juice of the lime, and the southwest spice blend. Mix dressing with salad.
Divide into 4 bowls and top with the chicken and cheese (if desired). This recipe makes 4 servings. Refrigerate leftovers within 2 hours.
*Omit cheese to make this recipe dairy-free.
<ul><li>*If you plan on having leftovers, wait to add dressing to salad until right before eating.</li></ul>