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Chicken Taco Salad
This recipe makes enough for 4-5 large dinner salads.
Author: Jackie
Ingredients
  • 1 pound boneless , skinless chicken breasts
  • ¼ cup taco seasoning
  • 1 tablespoon olive oil
  • 2 heads of romaine lettuce , chopped coarsely
  • 1 can corn
  • 1 can olives
  • 1 cup Pico de Gallo
  • ¼ chopped cilantro
  • ¼ sliced radishes
  • ½ cup shredded cheddar cheese
  • 2 avocados , sliced
  • Salad Dressing
Instructions
  1. In a large skillet, heat olive oil on high heat.
  2. Sprinkle both sides of chicken breast with taco seasoning, then place in skillet. Brown each side, then reduce heat to medium low and continue cooking until chicken is not longer pink.
  3. Remove from skillet and dice into cubes.
  4. Place chopped romaine in a large bowl and layer with the chicken and the rest of the ingredients.
  5. Pour salad dressing over salad and toss.
  6. Serve immediately.