# What You'll Need:
→ Taco Chicken
01 - 2 large boneless skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 2 teaspoons taco seasoning
04 - 1/2 teaspoon salt
05 - 1/4 teaspoon black pepper
→ Salad Base
06 - 6 cups romaine lettuce chopped
07 - 1 cup cherry tomatoes halved
08 - 1 cup canned black beans rinsed and drained
09 - 1 cup corn kernels
10 - 1 cup shredded cheddar cheese
11 - 2 green onions sliced
12 - 1 avocado diced
13 - 1 cup crushed taco shells about 3-4 shells
→ Creamy Lime Dressing
14 - 1/2 cup sour cream
15 - 2 tablespoons mayonnaise
16 - 1 tablespoon lime juice
17 - 1 teaspoon hot sauce optional
18 - 1/2 teaspoon ground cumin
19 - Salt and pepper to taste
# Directions:
01 - Pat chicken breasts dry with paper towels. Rub evenly with olive oil, then coat with taco seasoning, salt, and black pepper on all sides.
02 - Heat a large skillet over medium heat. Add seasoned chicken and cook for 6 to 7 minutes per side until cooked through and internal temperature reaches 165°F. 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 and creamy. Taste and adjust seasoning as needed.
04 - In a large salad bowl, combine chopped romaine lettuce, cherry tomatoes, black beans, corn, sliced green onions, and diced avocado. Toss gently to distribute evenly.
05 - Arrange sliced taco chicken over the top of the salad. Sprinkle shredded cheddar cheese evenly across the surface.
06 - Drizzle creamy lime dressing over the salad and toss lightly to coat, or serve dressing on the side. Top with crushed taco shells immediately before serving to maintain maximum crunch.
