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Taco Salad with Shredded Chicken and Lime Cilantro Dressing

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Rachel Pattison

Blog Name

Little Chef Big Appetite

Taco Salad with Shredded Chicken and Lime Cilantro Dressing

Shredded Chicken

A taco becomes a salad in this healthy and delicious recipe! Black beans, charred corn, and avocado come together to make this a protein and fiber packed salad.

Serves 2

20 Minutes

  • For the Salad:
  • 5 cups chopped romaine lettuce
  • 6 oz. Del Real Shredded Chicken
  • 1/2 cup black beans, cooked
  • 1/2 cup charred corn (either frozen and defrosted or grilled on a grill)
  • 1 medium bell pepper, chopped
  • 1/2 avocado, diced
  • 6-8 tortilla chips, crushed
  • For the Lime-Cilantro Salad Dressing:
  • 2 Tablespoons freshly squeezed lime juice
  • 1/4 cup fresh cilantro leaves
  • 1/4 cup olive oil
  • 1/4 teaspoon red pepper flakes
  • 1/8 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • pinch sugar

1. To make the salad, divide the chopped romaine among two large salad bowls. Add half each of the shredded chicken, black beans, corn, bell pepper, and avocado to each bowl. Top each with crushed tortilla chips. 2. To make the dressing, combine all dressing ingredients in a blender or mini food processor and pulse until the ingredients come together, 15-20 seconds. 3. Top each salad with about 2 Tablespoons of the dressing, or to taste. Season with additional salt and pepper as needed.