Recipe: Chicken Taco Salad

Ingredients

10 to 12 cups chopped romaine salad (about 3 medium heads)
1 can black beans, rinsed and drained
1 cup chopped cilantro
3 to 4 green onions, chopped
1 cup thawed frozen or fresh corn kernels
1 to 2 cups halved cherry tomatoes
1 cup cubed or thinly sliced cheddar, Monterey Jack or Pepper Jack cheese (or a combo)
1 cup chopped olives
1 to 2 avocados, seed removed and diced
Lime wedges for serving (optional)
Tortilla chips for serving
Ranch dressing for serving

For the chicken, combine all sauce ingredients except the chicken in a pressure cooker and stir well. Nestle the chicken in the sauce and cook on high pressure for 9 minutes. Let the pressure naturally release.
For the slow cooker, combine all sauce ingredients except the chicken and stir well. Nestle the chicken in the sauce and cook on low for 4-5 hours or high for 2-3 hours.
For stovetop, combine all sauce ingredients except the chicken in a saucepan. Nestle the chicken in the sauce, bring to a simmer, cover, and cook for 15-20 minutes until the chicken is cooked through.
Once the chicken is cooked, remove it and dice or shred into small pieces.
Puree the sauce until smooth. If desired, simmer on the stove for 10 minutes to thicken.
For the salad, either toss all salad ingredients together in a bowl with the chicken or serve separately for a build-your-own style.
Drizzle the salad with ranch dressing and cooled tomato sauce. Toss if desired, top with crushed tortilla chips, and serve with lime wedges.

Servings

Calories

300

Total fat

15g

Total carbohydrates

30g

Total protein

25g

Sodium

600mg

Cholesterol

70mg