Fiesta Chicken Taco Salad Recipe Easy TexMex Delight - EPPYC

Ingredients

• 1 pound (450g) boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 tablespoon (15ml) olive oil
• 1 packet (approximately 1 ounce/28g) taco seasoning mix (low sodium preferred)
• 1/4 cup (60ml) water
• 1 large head romaine lettuce, chopped (about 8 cups)
• 1 cup (150g) cherry tomatoes, halved
• 1 cup (150g) corn kernels (fresh, frozen, or canned, drained)
• 1 cup (150g) black beans, rinsed and drained
• 1/2 red onion, thinly sliced
• 1 avocado, diced
• 1/2 cup (50g) shredded cheddar cheese (or Monterey Jack)
• 1/4 cup (loosely packed) fresh cilantro, chopped
• 1/2 cup (120ml) sour cream (or Greek yogurt for a lighter option)
• 2 tablespoons (30ml) salsa
• 1 tablespoon (15ml) lime juice
• 1/2 teaspoon (2.5ml) ground cumin
• Salt and pepper to taste
• 4 cups tortilla chips (restaurant-style or any sturdy chip)