Tasty Shredded Chicken Taco Salad Loaded with Black Beans and Avocado - Cook with Carla

Ingredients

• 4 cups chopped romaine or iceberg lettuce
• 2/3 cup gluten-free taco spice mix
• 680 grams pulled chicken (about 24 ounces or 1.5 lbs)
• 2/3 cup water
• 1 can black beans, rinsed and drained
• 1 small yellow or white onion, diced
• 1 tablespoon olive oil
• 1/4 cup fresh cilantro, chopped
• Cherry tomatoes, halved
• Sour cream
• Sliced black olives
• Crispy tortilla chips
• Thin slices of red onion
• Chopped green onions
• Guacamole or diced avocado
• Shredded cheese
• Pico de gallo salsa
• Baja sauce