Crunchy Chicken Taco Salad

Ingredients

For the Salad

• 3 cups cooked chicken breast, diced or shredded
• 1 head romaine lettuce, chopped
• 1 cup cherry tomatoes, halved
• 1 avocado, diced
• 1 cup corn kernels (fresh, canned, or frozen)
• 1 can (15 oz / 425 g) black beans, drained and rinsed
• ¼ cup red onion, finely chopped
• ¼ cup fresh cilantro, chopped
• 1 cup tortilla strips or crushed tortilla chips

For the Creamy Taco Dressing

• ½ cup mayonnaise
• ½ cup sour cream or Greek yogurt
• 2 tablespoons taco seasoning
• 1 tablespoon lime juice
• 2 tablespoons milk (if needed for thinning)

Instructions

1. In a small bowl, whisk together the mayonnaise, sour cream, taco seasoning, lime juice, and milk until smooth.
2. In a large salad bowl, combine the lettuce, chicken, tomatoes, avocado, corn, black beans, red onion, and cilantro.
3. Pour the dressing over the salad and toss gently until everything is evenly coated.
4. Just before serving, sprinkle the tortilla strips or crushed chips on top for maximum crunch.
5. Garnish with extra cilantro and serve immediately.

Optional Add-Ins

• Shredded cheddar or Mexican-blend cheese
• Jalapeño slices
• Bell peppers
• Sliced black olives
• Salsa or pico de gallo

Servings

6–8 servings

Tip: Add the tortilla strips right before serving so they stay crisp and crunchy.