Name: Chicken Taco Salad
Yield: 4
Ingredients: BIR Chimichurri Chicken Boneless Chicken Thighs CS/R; Morton Iodized Salt & Black Pepper; Bush's Best Pinto Beans; SIGNATURE SELECTS Enchilada Sauce, Green, Medium; SIGNATURE SELECTS Seasoning Mix, Taco; Talking Rain AQA Water, 9.5 pH; Waterfront Bistro Juice, Concentrate, Lime; Green Giant Simply Steam Niblets Corn & Butter Sauce, Lightly Sauced Frozen Vegetables; Queso Del Valle Queso Fresco Fresh Cooking Cheese; Sushic Mayo, Spicy; El Guapo Garlic Powder; SIGNATURE SELECTS Chili Powder; Morton & Bassett Spices Cumin, Organic, Ground; Morton Iodized Salt, 26 Ounce; SIGNATURE SELECTS Taco Shells, White Corn; Dole Romaine Hearts; Fresh Gourmet Beets, Balsamic, Crispy; Cilantro

For the chicken:

Heat a non-stick skillet over medium-high heat.

Add the olive oil and diced chicken to the skillet. Cook for 5-6 minutes, or until cooked through.

Add the beans, enchilada sauce, taco seasoning, and water. Simmer for 10 minutes.

Squeeze the lime juice over the chicken and stir in.

For the corn salsa:

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Mix all ingredients in a medium bowl.
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For the salads:

Bake taco shells in oven according to package instructions.

In salad bowls, add a little shredded lettuce. Top with the chicken, elote corn, pickled onions, cilantro, and crushed taco shells

Chicken Taco Salad

Serves 4

30 mins total

What you need

For the chicken:

For the corn salsa:

For the salads:

How to make

For the chicken:

For the corn salsa:

For the salads:

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