Crunchy Chicken Taco Salad

1.1. Whisk Creamy Dressing :Blends dairy, salsa, and citrus.

In a bowl, whisk together ½ cup sour cream (or Greek yogurt), ½ cup salsa, 1 tbsp lime juice, ½ tsp cumin, ½ tsp garlic powder, salt, and black pepper until completely smooth.

2.2. Season & Cool Chicken :Warms chicken without wilting greens.

Warm 2 cups shredded chicken in a skillet over low heat with 1 tbsp taco seasoning and 2 tbsp water for 2–3 minutes until coated. Allow to cool slightly so it doesn’t wilt the lettuce.

3.3. Assemble Salad Base :Combines greens, vegetables, and beans.

In a large bowl, combine chopped romaine, seasoned chicken, cherry tomatoes, sweet corn, black beans, red onion, shredded cheese, and cilantro.

4.4. Dress & Toss :Coats leaves evenly.

Drizzle the zesty dressing over the bowl and toss gently from the bottom up until everything is coated.

5.5. Add Avocado & Crunch :Preserves maximum texture.

Gently fold in 1 diced avocado and top with 1–2 cups roughly crushed tortilla chips or taco shells. Serve immediately while chips are perfectly crisp.