Crunchy Chicken Taco Salad Recipe Overview & Timings

Ingredients Breakdown

Category	Ingredient	Quantity	Culinary & Functional Role
Base & Protein	Romaine Lettuce	4 cups, chopped	Sturdy, crisp green vehicle
	Cooked Chicken	2 cups, shredded	Shredded rotisserie or chicken breast
	Taco Seasoning	1 tbsp	Warmed with chicken and 2 tbsp water
Tex-Mex Mix	Cherry Tomatoes	1 cup, halved	Juicy, sweet acid bursts
	Sweet Corn	1 cup	Canned, thawed, or grilled
	Black Beans	1 can (15 oz)	Rinsed and drained
	Red Onion	½ cup, finely diced	Sharp, pungent allium bite
	Shredded Cheese	1 cup	Cheddar or Mexican blend
	Fresh Cilantro	¼ cup, chopped	Bright, herbaceous finish
	Avocado	1 large, diced	Added at the end for creamy healthy fats
	Tortilla Chips / Taco Shells	1 to 2 cups	Roughly crushed for immediate crunch
Zesty Dressing	Sour Cream or Greek Yogurt	½ cup (120 g)	Rich, tangy emulsion base
	Mild or Medium Salsa	½ cup (120 mL)	Tomato-chili flavor catalyst
	Fresh Lime Juice	1 tbsp (15 mL)	Citrus acid to balance and thin dressing
	Seasonings	½ tsp each	Cumin, garlic powder, salt, & pepper

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