# What You'll Need:
→ Taco Chicken
01 - 2 large boneless skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 2 teaspoons taco seasoning
04 - 1/2 teaspoon salt
05 - 1/4 teaspoon black pepper
→ Salad Base
06 - 6 cups chopped romaine lettuce
07 - 1 cup halved cherry tomatoes
08 - 1 cup rinsed drained canned black beans
09 - 1 cup corn kernels
10 - 1 cup shredded cheddar cheese
11 - 2 sliced green onions
12 - 1 diced avocado
13 - 1 cup crushed taco shells
→ Creamy Lime Dressing
14 - 1/2 cup sour cream
15 - 2 tablespoons mayonnaise
16 - 1 tablespoon lime juice
17 - 1 teaspoon hot sauce
18 - 1/2 teaspoon ground cumin
19 - Salt and pepper to taste
# How to Make It:
01 - Pat chicken breasts thoroughly dry with paper towels. Rub evenly with olive oil, then coat both sides with taco seasoning, salt, and black pepper, pressing gently to adhere.
02 - Heat skillet over medium heat. Place seasoned chicken in pan and cook for 6 to 7 minutes per side until internal temperature reaches 165°F and juices run clear. Transfer to cutting board and let rest for 5 minutes before slicing into thin strips.
03 - Whisk together sour cream, mayonnaise, lime juice, hot sauce, and ground cumin in small bowl until completely smooth and creamy. Season with salt and pepper to taste.
04 - Combine romaine lettuce, cherry tomatoes, black beans, corn, green onions, and diced avocado in large salad bowl. Toss gently to distribute ingredients evenly.
05 - Arrange sliced taco chicken over the top of the salad. Sprinkle shredded cheddar cheese evenly across the surface.
06 - Drizzle dressing lightly over salad and toss gently, or serve dressing on the side. Top with crushed taco shell pieces immediately before serving to maintain maximum crunch.
