Chicken Taco Salad and Creamy Lime Dressing
This Chicken Taco Salad and Creamy Lime Dressing is one of the salads that helped me lose over 40 lbs. It's tasty, easy to make, and features ingredients like black beans, Romaine lettuce, corn, chicken breast, tomatoes, and avocado.
Ingredients
- 1.5 LBs. chicken breast
- 2 cups black beans (canned)
- 2 cups corn (canned)
- 1 ½ cups cherry tomatoes
- 1 head Romaine lettuce
- 1 small red onion
- 2 medium avocado
- 2-3 Jalapeño peppers
- 0.5 oz cilantro
- ¼ cup olive oil
- ½ cup lime juice
- 4 TBSP sour cream
- 4 tsp honey
- 4 TBSP plain yogurt
- 2 TBSP taco seasoning
- 1 TBSP smoked paprika
- 1 tsp garlic powder
- 1 tsp black pepper
- salt to taste
Instructions
- Cut the chicken breast into cubes and season with 1 tbsp of taco seasoning, ½ tbsp of smoked paprika, 1 tsp of garlic powder, 1 tsp of black pepper, and salt to taste.
- Heat a non-stick pan with 1-2 tbsp of olive oil and add the chicken breast to the pan. Cook on medium heat for 12-15 minutes, or until fully cooked and browned.
- Finely chop the onion, halve the cherry tomatoes, and slice the jalapeño.
- In four 32-oz mason jars, add 1 tbsp sour cream,1 tbsp olive oil, 1 tbsp plain yogurt, 3 tbsp lime juice, 1 tsp honey, ½ tsp taco seasoning, and ¼ tsp smoked paprika to each jar and combine at the bottom to make the dressing.
- Add ½ cup black beans, ½ cup corn, ⅓ cup cherry tomatoes, 1 tbsp onion, 1 tbsp jalapeño, half an avocado, ½ cup cooked chicken breast, 1 tbsp cilantro, and ½ cup Romaine lettuce to each jar. Cover and store them in the refrigerator for 3 to 4 days. When you are ready to serve, add a jar mixture to a bowl, combine with a spoon, and enjoy!
Notes
Please adjust the seasoning to your liking.