Chicken Taco Salad

Ingredients

• •2 boneless, skinless chicken breasts
• •1 tbsp olive oil
• •1 tsp chili powder
• •1 tsp cumin
• •1/2 tsp garlic powder
• •1/2 tsp onion powder
• •1/4 tsp salt
• •1/4 tsp black pepper
• •1 can (15 oz) black beans, rinsed and drained
• •4 cups romaine lettuce, chopped
• •1 cup cherry tomatoes, halved
• •1 cup corn (canned or frozen)
• •1 cup shredded cheddar cheese
• •1/2 cup salsa
• •1/4 cup sour cream (optional)

Instructions

1. 1

   Heat olive oil in a skillet over medium heat.

2. 2

   Season the chicken breasts with chili powder, cumin, garlic powder, onion powder, salt, and pepper.

3. 3

   Place the chicken in the skillet and cook for 5-7 minutes on each side or until fully cooked.

4. 4

   Remove the chicken from the skillet and let it rest for a few minutes before slicing into strips.

5. 5

   In a large bowl, combine chopped romaine lettuce, cherry tomatoes, black beans, corn, and cheddar cheese.

6. 6

   Top the salad with sliced chicken and drizzle with salsa and sour cream, if using.

7. 7

   Toss gently to combine and serve immediately.