Ingredients
Salad
| Ingredient | Quantity |
|---|---|
| Romaine or iceberg lettuce, chopped | 6 cups |
| Cooked chicken, diced or shredded | 2 cups / ~300 g |
| Black beans, drained & rinsed | 1½ cups / ~250 g |
| Sweet corn, drained | 1 cup |
| Cherry/grape tomatoes, halved | 2 cups |
| Avocados, diced | 2 medium |
| Red onion, finely diced | ½ cup |
| Cucumber, diced | 1 cup |
| Bell pepper, diced | 1 cup |
| Cheddar or Mexican-blend cheese, shredded | 1 cup / ~100 g |
| Fresh cilantro, chopped | ½ cup |
| Crunchy tortilla chips or corn chips, roughly crushed | 2–3 cups |
| Jalapeño, sliced — optional | 1 |
| Lime juice | 2 tbsp |
Chicken seasoning
If starting with raw chicken:
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300–350 g boneless chicken
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1 tbsp oil
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1 tsp chili powder
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1 tsp ground cumin
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½ tsp paprika
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½ tsp garlic powder
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½ tsp onion powder
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¼ tsp black pepper
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½ tsp salt
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1 tbsp lime juice
Cook chicken in the oil over medium heat until cooked through (74°C / 165°F internal temperature). Rest 5 minutes, then dice or shred.
Creamy dressing
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½ cup mayonnaise
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½ cup sour cream or plain Greek yogurt
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¼ cup salsa
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2 tbsp lime juice
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1 tbsp taco seasoning
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1 tsp honey or sugar
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1 small garlic clove, finely grated
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1–2 tbsp water, as needed
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Salt and black pepper to taste
For a lighter dressing: use mostly Greek yogurt and reduce the mayonnaise.
Whisk everything together until smooth. Add water a tablespoon at a time until it’s creamy but pourable.
Method
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Prepare the chicken. Season and cook it, then cool slightly before cutting.
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Prepare vegetables: chop the lettuce, tomatoes, cucumber, pepper, onion and avocado.
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Make the dressing: whisk all dressing ingredients until smooth.
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Combine the main ingredients: In a very large bowl, add lettuce, chicken, black beans, corn, tomatoes, cucumber, bell pepper, onion, cheese and cilantro.
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Add avocado gently so it doesn’t become mashed.
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Pour in about ¾ of the dressing and toss gently until everything is coated.
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Add 1½–2 cups crushed tortilla/corn chips and toss briefly.
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Transfer to a serving bowl.
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Top with the remaining chips, tomatoes, avocado, cheese and a little cilantro.
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Serve immediately.
To make it look like the photo
Don’t crush all the chips finely. Use a mixture of small pieces and larger triangular pieces, and reserve about 1 cup to scatter over the top just before serving. Add whole cherry tomatoes and avocado chunks for the same chunky appearance.
Optional additions
For a more substantial salad, add:
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½ cup sliced black olives
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½ cup shredded Monterey Jack
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Pickled jalapeños
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Green onions
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Salsa or pico de gallo
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½ cup cooked kidney/pinto beans
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A little hot sauce
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Crumbled tortilla strips
Nut information
This recipe does not require peanuts or tree nuts. The tortilla/corn chips, mayonnaise, sour cream/yogurt, cheese and other packaged ingredients should nevertheless be checked for “contains” and “may contain” allergen statements if preparing for someone with a nut allergy. Use dedicated nut-free utensils/surfaces where cross-contact is a concern.
Approximate nutrition
Per serving, assuming 8 servings and the recipe above:
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Calories: ~450–550 kcal
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Protein: ~22–28 g
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Carbohydrates: ~35–45 g
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Fat: ~25–32 g
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Fiber: ~7–9 g