Chicken Taco Salad

cookingclassy.com

Jenny B.

subheading: Taco salad filling:

1.5 lbs. boneless skinless chicken thighs, trimmed of excess fat

3 Tbsp olive oil, divided

2 Tbsp fresh lime juice

4 tsp chili powder, divided

2 tsp ground cumin

2 tsp minced garlic

1 ½ tsp salt, then to taste

1 tsp black pepper

1 can black beans, drained and rinsed

1 ear fresh corn, husked and kernels cut from cobs, or 1 cup frozen corn

¾ cup fresh salsa, homemade or store-bought

⅓ cup chopped cilantro

subheading: For the salad:

6 cups chopped romaine lettuce

4 oz. corn tortilla chips (white, yellow or blue)

1 cup shredded cheddar cheese or Monterey jack cheese

1 ½ cups grape tomates, halved or 2 roma tomatoes, chopped

1 avocado, chopped

½ cup chopped red onion

½ cup sour cream

Mexican hot sauce, to taste

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