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Chicken Taco Salad!

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This chicken taco salad recipe is so easy to make and full of flavor. Cooked chicken breast is mixed with black beans, corn and a tonne of veggies for a hearty salad main course. A salsa dressing ties the dish together for a delicious and tasty Mexican meal.


For the Chicken Taco Salad:
8 ounces chicken breasts
3 tablespoons canola oil divided
1 teaspoon chili seasoning
1 teaspoon taco seasoning
Kosher salt & freshly ground black pepper to taste
1 head romaine lettuce cleaned, dried and chopped
14.5 ounces fire roasted corn 1 can, drained
11.5 ounces pinto or black beans 1 can, drained
2.25 ounces sliced black olives 1 can, drained
½ red onion thin-sliced
1 avocado peeled, pitted and sliced
1 cup chopped cherry or Glory tomatoes cut into ¼ths
1 lime cut in-half
½ cup shredded cheddar of Mexican blend cheese
2 tablespoon freshly chopped cilantro
2 ounces Cotija or Queso Fresco cheese Mexican crumbling cheese
Tortilla chips

For the Taco Salad Dressing:
¼ cup sour cream
¼ cup salsa

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4650 | Chefs | Cooking


Written by The Chef's Circle

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