Southwestern Taco Salad

Name: Southwestern Taco Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 Avocado; .5 c Fresh Cilantro (chopped); 1 tbsp Lime Juice; 1 c Greek Yogurt; .33 c Water (or more); 1 tsp Sea Salt; 2 tsp Cumin; 1 tbsp Garlic (minced or pressed); 1 tbsp Olive Oil; 2 Boneless Skinless Chicken Breasts (diced); 2 tbsp Taco Seasoning; 2 heads Romaine Lettuce (chopped); 1.5 c Cheddar Cheese (shredded); 1.5 c Canned Black Beans (drained and rinsed); 1 Avocado (diced); 1.5 c Canned Corn (drained and rinsed); 1 c Cherry Tomatoes (halved)

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Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: people

Calories: 627kcal

Ingredients:

Dressing

1 Avocado
.5 c Fresh Cilantro chopped
1 tbsp Lime Juice
1 c Greek Yogurt
.33 c Water or more
1 tsp Sea Salt
2 tsp Cumin
1 tbsp Garlic minced or pressed

Salad

1 tbsp Olive Oil
2 Boneless Skinless Chicken Breasts diced
2 tbsp Taco Seasoning
2 heads Romaine Lettuce chopped
1.5 c Cheddar Cheese shredded
1.5 c Canned Black Beans drained and rinsed
1 Avocado diced
1.5 c Canned Corn drained and rinsed
1 c Cherry Tomatoes halved

Instructions:

To make the avocado cilantro lime salad dressing, combine all the ingredients for the dressing (avocado, cilantro, lime juice, greek yogurt, water, salt, garlic, and cumin) in a blender or food processor until smooth, add more water as necessary. Set aside.
Pour 1 tbsp of oil into a pan and bring up to medium heat. Add the diced chicken breast and taco seasoning, stirring until all pieces are well-coated with the seasoning. Cook through and set aside.
Assemble your salad with a bed of chopped romaine lettuce on the bottom. Then, layout each topping (chicken, cheddar jack cheese, black beans, avocado, corn, and cherry tomatoes) in rows or blend it all together.
Top off with the avocado salad dressing and cilantro then serve immediately.

Nutrition

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