Southwest Chicken Taco Salad

Ingredients

For the Salad Base:

• 2 large Chicken Breasts, cooked and shredded or cubed (rotisserie chicken works perfectly)
• 1 tablespoon Taco Seasoning (to toss with the chicken)
• 1 large head of Romaine Lettuce, chopped
• 1 cup Cherry Tomatoes, halved
• 1 cup Canned Black Beans, drained and rinsed
• 1 cup Canned or Frozen Corn, thawed
• 1 large Avocado, diced
• $\frac{1}{2}$ cup Red Onion, finely diced
• $\frac{1}{2}$ cup Fresh Cilantro, chopped
• 1 to 2 cups Tortilla Chips or Doritos, gently crushed

For the Creamy Southwest Dressing:

• $\frac{1}{2}$ cup Sour Cream or plain Greek yogurt
• $\frac{1}{4}$ cup Mayonnaise
• 3 tablespoons Salsa * 1 tablespoon Fresh Lime Juice
• 1 teaspoon Taco Seasoning
• Salt and Black Pepper, to taste

Step-by-Step Instructions

1. Season the Chicken

1. Place your cooked, shredded chicken into a small bowl.
2. Sprinkle 1 tablespoon of taco seasoning over the top and toss until the chicken is evenly coated. If the chicken is dry, add a tiny splash of water or olive oil to help the seasoning stick.

2. Whisk the Dressing

1. In a separate small bowl, combine the sour cream (or Greek yogurt), mayonnaise, salsa, lime juice, and 1 teaspoon of taco seasoning.
2. Whisk thoroughly until smooth and creamy. Taste and add salt or pepper if needed.

3. Assemble the Salad

1. In a large serving bowl, create a bed with the chopped romaine lettuce.
2. Add the seasoned chicken, cherry tomatoes, black beans, corn, diced avocado, and red onion.

4. Toss and Garnish

1. Pour the creamy dressing over the salad components.
2. Gently toss everything together with salad spoons until the ingredients are distributed evenly and lightly coated in dressing.
3. Just before serving, fold in the crushed tortilla chips and garnish with fresh cilantro.

Pro-Tip: Always add the tortilla chips at the absolute last minute right before serving. This keeps them perfectly crunchy and prevents them from absorbing moisture from the dressing!