Prep Time: 20 minutes | Cook Time: 15 minutes | Total Time: 35 minutes
🌟 Ingredients:
- Chicken:
- 3 boneless, skinless chicken breasts
- 1 tbsp olive oil
- Homemade Taco Seasoning (mix together the following):
- 2 tbsp chili powder
- 1 tsp each of garlic powder, onion powder, and paprika
- ½ tsp cumin
- ½ tsp salt
- ¼ tsp each of black pepper and cayenne
- 1 tsp oregano
- Salad:
- 2 heads of romaine lettuce, chopped
- 3 ripe avocados, sliced
- 1 lime, cut into wedges
- 1 can (15 oz) black beans, drained
- 1 cup mango salsa (homemade or store-bought)
- Avocado Cilantro Lime Dressing:
- ½ avocado
- ½ jalapeno, seeds and ribs removed
- 1 tsp olive oil
- 2-3 tbsp cilantro, chopped
- ¼ cup Greek yogurt
- 2 tsp water
- 2 tsp lime juice
- ½ tsp salt
🌟 Instructions:
- Season the Chicken: In a small bowl, mix together the taco seasoning ingredients. Generously coat both sides of the chicken breasts with this mixture.
- Cook the Chicken: Heat 1 tbsp of olive oil in a skillet over medium heat. Cook the chicken for about 5-7 minutes per side, or until fully cooked (internal temperature should be 165ºF). Let it rest for 5 minutes after cooking, then slice.
- Prepare the Dressing: While the chicken cooks, blend all the ingredients for the avocado cilantro lime dressing until smooth and creamy.
- Assemble the Salad: In a large bowl, toss the chopped lettuce, sliced avocados, black beans, and mango salsa. Add the sliced chicken on top.
- Serve: Drizzle with the avocado cilantro lime dressing and garnish with lime wedges. Enjoy your refreshing and flavorful taco chicken salad!
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