Ingredients
The Protein: 2 cups cooked chicken breast, shredded or cubed (leftover grilled chicken or rotisserie chicken works beautifully)
The Fresh Chop:
1 large head of Romaine lettuce, chopped
1 cup cherry tomatoes, halved
1 large ripe avocado, diced
\frac{1}{2} cup red onion, finely diced
The Fiesta Mix-ins:
1 can (15 oz) black beans, rinsed and drained
1 cup sweet corn (canned, frozen and thawed, or grilled)
1 cup shredded Mexican blend or Cheddar cheese
1 cup tortilla chips or Doritos, gently crushed (add these right before serving to keep them crunchy!)
The Creamy Zesty Dressing:
\frac{1}{2} cup plain Greek yogurt or sour cream
\frac{1}{4} cup of your favorite salsa
1 tbsp fresh lime juice
1 tsp taco seasoning
🥣 Directions
Step 1: Whisk the Dressing
In a small bowl, combine the Greek yogurt (or sour cream), salsa, fresh lime juice, and taco seasoning. Whisk until perfectly smooth and creamy. Taste it—if you like a bit of heat, you can stir in a splash of hot sauce or a pinch of cayenne pepper!
Step 2: Prep the Base
In a massive salad bowl (like the gorgeous glass one shown in your photo), layer the chopped Romaine lettuce.
Step 3: Load It Up
Add the shredded chicken, halved cherry tomatoes, black beans, sweet corn, diced red onion, and shredded cheese to the bowl. Hold off on adding the avocado and crushed tortilla chips for just a moment so they don’t get bruised or soggy while tossing.
Step 4: Coat Everything Smoothly
Pour your creamy salsa dressing over the salad base. Use large salad tongs to thoroughly toss everything together until every piece of chicken and lettuce is coated in that zesty dressing.
Step 5: The Final Crunchy Topping
Gently fold in the diced avocado and the generously crushed tortilla chips right at the end. Garnish the top with a handful of extra cheese, a few whole cherry tomatoes, and a sprinkle of fresh cilantro if you like.
Serve immediately while those chips are at maximum crunch! This is guaranteed to disappear fast.