1/2 teaspoon granulated sugar, optional and to taste
Instructions
To a large skillet, add the olive oil, chicken,
evenly sprinkle with 1 heaping tablespoon taco
seasoning, and cook over medium-high heat for
about 5 minutes, flipping intermittently so all
sides cook evenly. Cooking time will vary based
on thickness of chicken breasts and sizes of
pieces. Allow chicken to rest in pan off the
heat while you assemble the salad. To a large
platter, add the lettuce, and evenly sprinkle
with the tomatoes, corn, black beans, avocado,
cheese, tortilla chips, and chicken; set aside.
To a small bowl, add the mayo, sour cream, lime
juice, 1 heaping tablespoon taco seasoning, and
whisk to combine. Add
the cilantro and stir to incorporate. Add
additional lime juice to thin out dressing if
desired. Taste dressing and depending on
how much lime juice was used, add sugar to
taste. Evenly drizzle dressing over salad.
Extra dressing will keep airtight for up to 5 days
in the fridge and makes a great veggie dip.
Originally Submitted
6/18/2017
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You can add this Loaded Chicken Taco Salad & Lime-Cilantro Dressing recipe to your own private DesktopCookbook.
