Chicken Taco Salad
Serves 40 mins prep0 mins cook
Loaded with taco sauce, chicken thighs, pinto beans, corn salsa, and crushed up crunchy taco shells.
0 servings
What you need

salt & pepper

pinto beans

enchilada sauce

taco seasoning

cup water

lime juice

frozen corn

cup queso fresco

tbsp mayo

tsp garlic powder

tsp chili powder

tsp cumin

salt

taco shells

romaine hearts

pickled beets

cilantro
Instructions
For the chicken: 0 Heat a non-stick skillet over medium-high heat. 3 Add the olive oil and diced chicken to the skillet. Cook for 5-6 minutes, or until cooked through. 5 Add the beans, enchilada sauce, taco seasoning, and water. Simmer for 10 minutes. 11 Squeeze the lime juice over the chicken and stir in. For the corn salsa: 8 Mix all ingredients in a medium bowl. For the salads: 7 Bake taco shells in oven according to package instructions. 10 In salad bowls, add a little shredded lettuce. Top with the chicken, elote corn, pickled onions, cilantro, and crushed taco shellsView original recipe

