Ensalada de pollo fiesta

Ingredientes

• 1 1/2 pounds boneless, skinless chicken breast (or thighs)
• 1 tablespoon taco seasoning
• 1 lime (juice of)
• 1 tablespoon vegetable oil
• 2 romaine hearts (chopped)
• 1 can Mexican style corn ((11 ounce) drained)
• 1 can black beans ((15 ounce) drained and rinsed)
• 1 cup Pico de Gallo
• 1/2 cup shredded cheddar cheese (or mexican blend)
• 8 ounces sour cream
• 1/3 cup Salsa
• 1/2 ranch seasoning packet ((1/2 ounce or 1 1/2 tablespoons))
• 2 teaspoons taco seasoning
• 1 lime (juice of)
• water or buttermilk (to thin)

Preparación

1. 1

   --- For the chicken ---

2. 2

   Cut the chicken breast into thin cutlets. Then place them in a zip top bag or container with taco seasoning and lime juice. Mix together and let marinate for 10 minutes.

3. 3

   Heat the oil in a skillet over medium heat.

4. 4

   Once hot, place each piece of chicken flat into the skillet. Let it cook 3-4 minutes on the first side, then flip and repeat on the other side until cooked through (165˚F internal temperature.)

5. 5

   Remove from heat and let rest while you assemble the salad.

6. 6

   --- To make the Fiesta Ranch Dressing ---

7. 7

   Whisk together the sour cream, salsa, ranch seasoning, taco seasoning, and lime juice.

8. 8

   Whisk in buttermilk or water until the dressing reaches your desired consistency. If you like a thicker dressing, you might not need any, however if you like a thinner pourable dressing you might use up to ¼-⅓ cup.

9. 9

   --- To assemble the salad ---

10. 10

    Place the chopped romaine in the bottom of a large shallow bowl. Top with corn, black beans, pico de gallo and cheese.

11. 11

    Dice (or slice) the chicken into pieces and add to the top of the salad.

12. 12

    Drizzle with Fiesta ranch dressing and toss to coat the salad. *See notes for optional serving ideas.