A fresh Tex-Mex salad with seasoned chicken, beans, cheese, and crunchy taco shell bits for texture and flavor.
# What You'll Need:
→ Taco Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 2 teaspoons gluten-free taco seasoning
04 - ½ teaspoon salt
05 - ¼ teaspoon black pepper
→ Salad
06 - 6 cups chopped romaine lettuce
07 - 1 cup halved cherry tomatoes
08 - 1 cup canned black beans, rinsed and drained
09 - 1 cup corn kernels (fresh, canned, or thawed)
10 - 1 cup shredded cheddar cheese
11 - 2 green onions, sliced
12 - 1 avocado, diced
13 - 1 cup crushed taco shells (3–4 shells, gluten-free if needed)
→ Dressing
14 - ½ cup sour cream
15 - 2 tablespoons mayonnaise
16 - 1 tablespoon lime juice
17 - 1 teaspoon hot sauce (optional)
18 - ½ teaspoon ground cumin
19 - Salt and pepper to taste
# Steps to Follow:
01 - Pat chicken breasts dry and rub evenly with olive oil, taco seasoning, salt, and black pepper.
02 - Heat a skillet over medium heat; cook chicken 6 to 7 minutes per side until fully cooked and juices run clear. Rest for 5 minutes, then slice thinly.
03 - Whisk together sour cream, mayonnaise, lime juice, hot sauce, ground cumin, salt, and pepper until smooth. Adjust seasoning as needed.
04 - In a large bowl, combine chopped lettuce, cherry tomatoes, black beans, corn, green onions, and diced avocado. Toss gently.
05 - Arrange sliced chicken over the salad and sprinkle with shredded cheddar cheese.
06 - Drizzle dressing over salad and toss lightly or serve on the side.
07 - Top salad with crushed taco shells just before serving to maintain crispness.
