Vibrant Tex-Mex salad with seasoned chicken, crisp vegetables, beans, cheese, and crunchy taco shell pieces in creamy lime dressing.
# Directions:
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 for 6 to 7 minutes per side until cooked through and juices run clear. Let rest for 5 minutes, then slice into thin strips.
03 - In a small bowl, whisk together sour cream, mayonnaise, lime juice, hot sauce, ground cumin, salt, and pepper until smooth. Adjust seasoning to taste.
04 - In a large salad bowl, combine romaine lettuce, cherry tomatoes, black beans, corn, green onions, and diced avocado. Toss gently to distribute evenly.
05 - Arrange sliced taco chicken over the salad. Sprinkle shredded cheddar cheese evenly across the top.
06 - Drizzle with prepared dressing and toss lightly to coat, or serve dressing on the side. Top with crushed taco shells immediately before serving to maintain crunch.
