Name: Chicken Taco Salad
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
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

Shredded pepper Jack cheese, salsa, guacamole, sour cream, sliced scallions and fried tortilla strips, for topping
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.
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.

Photograph by Ted and Chelsea Cavanaugh

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Chicken Taco Salad

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