Ingredients
Base & Veggies: 1 head romaine lettuce (chopped), 1 cup cherry tomatoes (halved), 1 diced avocado, 1 cup sweet corn (canned or thawed), 1 cup black beans (drained and rinsed), ¼ cup red onion (finely diced), ¼ cup fresh cilantro (chopped).
Protein & Crunch: 2 cups cooked chicken (shredded or diced), 1 cup shredded Mexican blend or cheddar cheese, 1.5 cups crushed tortilla chips or Doritos.
Dressing: ½ cup sour cream or Greek yogurt, ¼ cup mayonnaise, 1 packet taco seasoning (or 1 tbsp taco seasoning), 1 tbsp lime juice, 1–2 tbsp milk (to thin).
Instructions
1. Make the Dressing: In a small bowl, whisk together the sour cream, mayonnaise, taco seasoning, lime juice, and milk until smooth. Adjust milk slightly to reach your desired consistency.
2. Combine Base Ingredients: In a large salad bowl, add the chopped romaine lettuce, cooked chicken, black beans, corn, cherry tomatoes, red onion, avocado, shredded cheese, and chopped cilantro.
3. Dress & Toss: Pour the dressing over the salad and toss gently to coat all ingredients evenly.
4. Add the Crunch: Just before serving, fold in the crushed tortilla chips so they remain crisp.