Chicken Taco Salad

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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 4 servings
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Ingredients

1 tablespoon vegetable oil

1 small onion, sliced

1 tablespoon chili powder

1 1/2 teaspoons ground cumin

2 cups shredded rotisserie chicken

1 15-ounce can black beans, drained and rinsed

1 cup low-sodium chicken broth

Juice of 1/2 lime, plus wedges for serving

Kosher salt and freshly ground pepper

1 head romaine lettuce, shredded 

Directions

  1. Shredded pepper Jack cheese, salsa, guacamole, sour cream, sliced scallions and fried tortilla strips, for topping
  2. Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the chili powder and cumin and cook for 30 seconds. Add the chicken, black beans and chicken broth, then stir, bring to a simmer and cook until thickened, about 5 minutes. Stir in the lime juice and season with salt and pepper. 
  3. Fill 4 serving bowls with the romaine, then add the chicken mixture. Top with cheese, salsa, guacamole, sour cream, scallions and tortilla strips. Serve with lime wedges. 
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