Ingredients:

  • 1 pound (450g) boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 tablespoon (15ml) olive oil
  • 1 packet (approximately 1 ounce/28g) taco seasoning mix (low sodium preferred)
  • 1/4 cup (60ml) water
  • 1 large head romaine lettuce, chopped (about 8 cups)
  • 1 cup (150g) cherry tomatoes, halved
  • 1 cup (150g) corn kernels (fresh, frozen, or canned, drained)
  • 1 cup (150g) black beans, rinsed and drained
  • 1/2 red onion, thinly sliced
  • 1 avocado, diced
  • 1/2 cup (50g) shredded cheddar cheese (or Monterey Jack)
  • 1/4 cup (loosely packed) fresh cilantro, chopped
  • 1/2 cup (120ml) sour cream (or Greek yogurt for a lighter option)
  • 2 tablespoons (30ml) salsa
  • 1 tablespoon (15ml) lime juice
  • 1/2 teaspoon (2.5ml) ground cumin
  • Salt and pepper to taste
  • 4 cups tortilla chips (restaurant-style or any sturdy chip)

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 6-8 minutes.
  2. Stir in taco seasoning and water. Simmer for 2-3 minutes, or until the sauce has thickened slightly.
  3. In a small bowl, whisk together sour cream (or Greek yogurt), salsa, lime juice, and cumin. Season with salt and pepper to taste.
  4. Arrange tortilla chips on plates or in bowls. Top with chopped lettuce, tomatoes, corn, black beans, red onion, avocado, and shredded cheese.
  5. Spoon seasoned chicken over the salad. Drizzle with dressing and garnish with fresh cilantro.
  6. Serve Immediately: Tuck in and enjoy your Fiesta chicken taco salad!