Ingredients
FOR THE SALAD:
1 tablespoon olive oil
1 pound ground chicken
2–4 tablespoons taco seasoning (store-bought or homemade, see notes)
2 bunches romaine lettuce, thinly sliced (about 4–5 cups)
½ large red onion, thinly sliced (about ½ cup)
1 cup cherry tomatoes, sliced
1 large ripe avocado, peeled and diced into 1-inch pieces
1 cup corn, fresh from the cob
½ cup shredded Mexican blend or cheddar cheese
FOR THE CREAMY CILANTRO LIME DRESSING:
2 cups packed fresh cilantro
½ a ripe avocado, peeled and sliced in half
¼ cup fresh squeezed lime juice, plus zest of 1 lime
¼ cup olive oil
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
Salt and pepper to taste
OTHER:
Tortilla chips
Salsa
Sour cream
Instructions
Cook the chicken: Heat a skillet over medium heat, add olive oil and ground chicken. Break up the chicken and cook until mostly browned, about 5-6 minutes. Add taco seasoning and cook until golden brown. Set aside.
Make the dressing: In a food processor, combine cilantro, avocado, lime juice and zest, olive oil, vinegar, mustard, salt, and pepper. Pulse until smooth.
Assemble the salad: In a large bowl, combine romaine lettuce, cherry tomatoes, diced avocado, corn, red onion, cooked chicken, and shredded cheese. Toss well.
Serve: Drizzle with cilantro lime dressing and accompany with tortilla chips, salsa, and sour cream.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 480 Kcal