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 (or use Ranch dressing)
- 3 Tbsp lime juice
- ½ tsp honey
- 1 (3-count) pkg hearts of romaine lettuce, chopped
- 2 (15.25-oz) cans corn, drained
- 2 (15-oz) cans black beans, rinsed and drained
- 1 (16-oz) carton sour cream
- 1 (16-oz) container fresh salsa
- 1 (8-oz) pkg shredded Mexican blend cheese
- 1 (9.25-oz) pkg corn chips
- Optional topping: sliced red onion
Instructions
- Preheat grill or grill pan to medium-high heat. Brush chicken with oil; season with salt and pepper.
- Grill chicken, covered, 5 to 6 minutes per side or until done. Let cool; cut into bite-size pieces.
- Process avocados, cilantro, mayonnaise, buttermilk, lime juice, and honey in a blender until smooth; set aside.
- Layer lettuce, chicken, corn, beans, sour cream, salsa, and cheese in a large serving dish. Spread avocado mixture over cheese.
- Cover and refrigerate up to 2 days. Just before serving, top with corn chips. Top with red onion, if desired.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Fat (g) | 0 | 0 |
| Sat. Fat (g) | 0 | 0 |
| Protein (g) | 0 | 0 |
| Carb (g) | 0 | 0 |
| Fiber (g) | 0 | 0 |
| Sodium (mg) | 0 | 0 |
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