Chicken Taco Salad with Creamy Lime-Cilantro Dressing

averiecooks.com

ck1cindy

2 tablespoons olive oil

1 ¼ pounds boneless skinless chicken breasts, cut into bite-sized pieces

one 1.25-ounce packet taco seasoning, divided (I use reduced sodium, medium heat)

4 cups romaine lettuce

1 or 2 medium tomatoes, diced (I use vine-ripened; Roma or cherry tomatoes may be substituted)

½ cup canned corn, drained (fresh or frozen may be substituted)

½ cup canned black beans, drained and rinsed

1 medium Hass avocado, peeled and diced

1 cup shredded cheese (I use a monterey Jack and cheddar blend)

1 cup seasoned tortilla chips, crushed (I crush Doritos in my palm)

½ cup mayonnaise (lite okay)

¼ cup sour cream (lite okay, plain Greek yogurt may be substituted)

3 to 4 tablespoons lime juice, or as necessary for flavor and consistency

¼ cup cilantro leaves, minced

½ teaspoon granulated sugar, optional and to taste

Directions at averiecooks.com

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