Chicken Taco Salad with Tangy Avocado Lime Dressing
Ingredients
The salad
-
1
pound
Ground Chicken
-
2
tablespoons
Taco Seasoning
-
2
heads
Romaine Lettuce
-
1
cup
Corn
-
1
cup
Black Beans
-
1
cup
Baby Tomatoes
-
⅓
cup
Cotija Cheese
The dressing
-
2
ripe
Avocados
-
2
limes
juiced
-
⅓
cup
Olive Oil
-
2
cloves
Garlic
-
1
4 oz.
Greek Yogurt
-
1
cup
Cilantro
-
1
teaspoon
Cumin
-
1
teaspoon
Sea Salt
-
1
pinch
Black Pepper
-
¼
cup
Water
Instructions
- Heat a pan over medium heat and add oil.
- Cook the ground chicken with taco seasoning until fully cooked.
- Chop the romaine lettuce and baby tomatoes, then drain and rinse the corn and black beans.
- Combine the chopped vegetables, corn, black beans, and cooked chicken in a large bowl.
- In a blender, combine all dressing ingredients and blend until smooth, adjusting thickness with water as needed.
- Pour the dressing over the salad and mix well to combine.
- Serve immediately or store leftovers in the fridge.
Nutrition Facts (estimated)
Servings
4
Calories
350
Total fat
20g
Total carbohydrates
30g
Total protein
30g
Sodium
400mg
Cholesterol
70mg
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