Don't be intimidated by the length of the ingredients list. It's a very easy salad. The recipe calls for a packet of taco seasoning, but I make my own and sprinkle it on to taste. That recipe follows the salad recipe in case you'd like to make yours too.
I really like variety in my menus (if you couldn't tell by the number of different recipes I make), but I'd be happy to eat this often.
Loaded Chicken Taco Salad with Creamy Lime-Cilantro Dressing
2 T. olive oil
1 1/4 lb. boneless skinless chicken breasts, cut into bite-sized pieces
1 (1.25-oz.) packet taco seasoning, divided
4 c. romaine lettuce
1 or 2 med. tomatoes, diced
1/2 c. corn, drained (canned or frozen)
1/2 c. canned black beans, drained and rinsed
1 med. avocado, peeled and diced
1 c. shredded cheese
1 c. seasoned tortilla chips, crushed
1/2 c. mayonnaise
1/4 c. sour cream or plain yogurt
3 to 4 T. lime juice, or as necessary for flavor and consistency
1/4 c. cilantro leaves, minced
1/2 t. granulated sugar, optional and to taste
To a large skillet, add the olive oil, chicken, evenly sprinkle with 1 heaping tablespoon taco seasoning, and cook over medium-high heat for about 5 minutes until browned on all sides and cooked through. Remove pan from heat and allow chicken to rest in pan while you assemble the salad.
To a large platter, add the lettuce, and evenly sprinkle with the tomatoes, corn, black beans, avocado, cheese, tortilla chips, and chicken; set aside.
To a small bowl, add the mayo, sour cream, lime juice, 1 heaping tablespoon taco seasoning, and whisk to combine. Add the cilantro and stir to incorporate. Add additional lime juice to thin out dressing if desired. Taste dressing and depending on how much lime juice was used, add sugar to taste.
Evenly drizzle dressing over salad. Extra dressing will keep airtight for up to 5 days in the fridge and makes a great veggie dip.
*Taco Seasoning (from Allrecipes)
1 T. chili powder
1/4 t. garlic powder