Chicken Taco Salad

Who doesn’t love taco salad?  I might go as far as saying I’d rather eat this salad than an actual taco.  And I love tacos.  The key to this salad is don’t be lazy!  Toss your chicken with taco seasoning, cook your corn with cumin, crumble a ton of chips in for crunch, and don’t skimp on the cheese (duh) or cilantro (remember, my salad secret! The fresh herb!!)  And most importantly, use that exact dressing.  I don’t care how many stores you have to go to to find it - it is so good!  And it’s made with yogurt so I like to tell myself it’s healthy?  Sure.

½ rotisserie chicken, meat pulled off into chunks

1 packet Lawry’s taco seasoning

2 heads romaine lettuce, chopped small

1 avocado, diced

½ can of corn

1 tsp cumin

⅓ cup cilantro, chopped

⅓ cup mexican shredded cheese

½ cup crumbled tortilla chips

Bolthouse Farms Cilantro Avocado Dressing

Heat corn in small frying pan with cumin, stir occasionally on medium heat until corn is partially blackened.  Set aside.

In a large salad bowl, mix shredded chicken with packet of taco seasoning.  Add the cooled corn and the rest of the ingredients to salad bowl, except tortilla chips.  (You can refrigerate salad like this until ready to serve).

When ready to eat, add the tortilla chips and as much dressing as you like, toss and enjoy!