Crunchy Chicken Taco Salad

Ingredients

For the Chicken

• 2 boneless, skinless chicken breasts, diced
• 1 tbsp olive oil
• 2 tbsp taco seasoning
• ½ tsp garlic powder
• ½ tsp onion powder
• Salt and black pepper, to taste

For the Salad

• 1 head romaine lettuce, chopped
• 2 cups iceberg lettuce, chopped
• 1 cup cherry tomatoes, halved
• 1 cup canned corn, drained
• 1 cup canned black beans, rinsed and drained
• 1 cup shredded cheddar cheese
• 1 avocado, diced
• ¼ cup red onion, finely diced
• 1 cup crushed tortilla chips
• ¼ cup chopped fresh cilantro

For the Creamy Taco Dressing

• ½ cup sour cream
• ¼ cup mayonnaise
• 2 tbsp salsa
• 1 tbsp lime juice
• 1 tsp taco seasoning
• 1 tsp hot sauce (optional)

Instructions

1. Heat the olive oil in a large skillet over medium-high heat.
2. Season the diced chicken with taco seasoning, garlic powder, onion powder, salt, and pepper.
3. Cook the chicken for 6–8 minutes, stirring occasionally, until golden brown and fully cooked. Remove from the heat and let it cool slightly.
4. In a small bowl, whisk together the sour cream, mayonnaise, salsa, lime juice, taco seasoning, and hot sauce until smooth.
5. In a large salad bowl, combine the romaine lettuce, iceberg lettuce, cherry tomatoes, corn, black beans, cheddar cheese, avocado, red onion, and cilantro.
6. Add the cooked chicken and gently toss everything together.
7. Drizzle the dressing over the salad and toss until evenly coated.
8. Sprinkle the crushed tortilla chips on top just before serving to keep them crunchy.

Serving Suggestions

Serve immediately with extra lime wedges, salsa, sliced jalapeños, or your favorite hot sauce for even more flavor. This salad also pairs perfectly with guacamole or warm tortillas. Enjoy!