Chill Time
Layered Taco Salad
Ingredients
- 2 lb boneless, skinless chicken breasts
- 1 Tbsp olive oil
- 2 avocados, peeled and pitted
- ½ cup chopped fresh cilantro
- ½ cup mayonnaise
- ¼ cup buttermilk
- 3 Tbsp lime juice
- ½ tsp honey
- 1 (3-count) pkg hearts of romaine lettuce, chopped
- 2 (15.25-oz) cans whole kernel corn, drained
- 2 (15-oz) cans black beans, drained and rinsed
- 1 cup sour cream
- 1 (16-oz) container refrigerated salsa
- 1 (8-oz) pkg shredded Mexican blend cheese
- ½ (11-oz) pkg tortilla chips
Instructions
- Preheat grill or grill pan to medium-high heat. Pound chicken to a even thickness between plastic wrap using a meat mallet. Brush chicken with oil; season with salt and pepper, if desired.
- Grill chicken, covered, 5 to 6 minutes per side or until done. Let cool; cut into bite-size pieces.
- Meanwhile, process avocados, cilantro, mayonnaise, buttermilk, lime juice, and honey in a blender until smooth; season with salt and pepper, if desired. Set aside.
- Layer lettuce, chicken, corn, beans, sour cream, salsa, and cheese in a large serving dish.
- Cover and refrigerate up to 2 days. Serve with avocado dressing.
Side Dish Ingredients
Side Dish Instructions
Nutritional Information
| Main | Side | Total | |
| Servings | 10 | 6 | |
| Calories |
724
|
0
|
724
|
| Fat (g) | 42 | 42 | |
| Sat. Fat (g) | 13 | 13 | |
| Protein (g) | 37 | 37 | |
| Carb (g) | 51 | 51 | |
| Fiber (g) | 11 | 11 | |
| T. Sugs (g) | 0 | 0 | |
| A. Sugs (g) | 0 | 0 |
