Mexican Chicken Salad

Anyone can throw together a salad but coming up with different ways to serve one is always fun. That's why I decided to use a taco mix to flavor the chicken for this salad and to use the remaining part for the dressing. IT Guy gave a HUGE thumbs up to the dressing. This salad would be great if you used steak instead of the chicken. Throw in all your favorite salad ingredients to make this your own....but we loved it this way! Think about keeping this in your rotation of cool summer foods!

Mexican Chicken Salad



1 bag Romaine lettuce (or two bunches, cut up)
2 large chicken breasts ~ sliced in half
2 - 3 Roma tomatoes ~ sliced
1 avocado ~ diced
1 red bell pepper ~ diced
2 - 3 green onions ~ diced
1 envelope taco seasoning
1 cup sour cream
1/2 cup salsa
1/2 cup cooked corn ~ optional
1/2 cup black beans ~ optional

Preheat oven to 375 degrees.

In a small bowl, combine the sour cream, salsa and the rest of the taco seasoning. Stir well. Cover and chill until ready to use.

Sprinkle both sides of the chicken with 1 - 2 tablespoons of the taco seasoning.

Place chicken on a rimmed baking sheet and bake for 30 - 40 minutes until done.

Allow chicken to cool to the touch for a few minutes before cutting into bite-sized pieces.

In a large bowl or small individual bowls, layer salad ingredients. 

Drizzle dressing on salad then top with a few crushed tortilla chips.


 

Let's make a salad!

 

Season your chicken with some of 

the taco mix and salt and pepper.

 

Bake, cool then dice.

 

Mix the sour cream, remaining 

taco mix and some salsa.

 

Chop up some veggies and make your salad!

 

Drizzle with the yummy dressing 

and you're good to go!