Chicken Taco Salad
At Southern California taco stands, crisp lettuce, charred corn, beans, and salsa often share the table with warm tortillas and bright lime. This American taco-salad tradition grew from Mexican and…
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 6 cups romaine lettuce, chopped
- 1 cup canned black beans, rinsed and drained
- 1 cup corn kernels
- 1 cup grape tomatoes, halved
- 1/2 cup plain Greek yogurt
- 1/2 cup mild salsa
- 1 each lime
Instructions
- Pat the chicken dry. Rub it with the olive oil and cumin, keeping the seasoning mild and simple for a family lunch.
- Warm a large skillet over medium heat. Cook the chicken for 5 to 6 minutes per side, or until the thickest part reaches 165°F. Transfer it to a cutting board and rest for 5 minutes.
- While the chicken cooks, stir the Greek yogurt, salsa, and the juice of half the lime together in a small bowl to make a creamy taco dressing.
- Divide the chopped romaine among four bowls. Add the black beans, corn, and tomatoes in small sections so children can see and choose what they want.
- Slice the rested chicken into bite-size pieces and place it over the salads. Drizzle with the yogurt dressing and squeeze the remaining lime over the top.
- Serve immediately, with extra salsa on the side. For a little crunch, offer optional baked tortilla strips or crushed plain tortilla chips at the table.
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