Ensalada de Pollo del Suroeste Fácil

Ingredientes

• 1 tablespoon vegetable oil
• 1 lb boneless skinless chicken breasts
• 4 teaspoons from 1 container (6.25 oz) Old El Paso™ Original Taco Seasoning Mix
• 1 cup frozen corn, cooked, drained and cooled
• 1/3 cup chopped red onion
• 2 tablespoons chopped fresh cilantro leaves
• 2 teaspoons fresh lime juice
• 1/4 teaspoon salt
• 6 cups chopped romaine lettuce
• 1 medium avocado, pitted, peeled and coarsely chopped
• 1 cup canned black beans, drained, rinsed
• 1/2 cup from 1 package (7 oz) Old El Paso™ Shredded Mexican Style 4 Cheese Blend
• 1/2 cup halved cherry tomatoes
• 1 cup from 1 bottle (9 oz) Old El Paso™ Creamy Salsa Verde Sauce
• Tortilla chips and lime wedges, if desired

Preparación

1. 1

   Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Brush oil on both sides of chicken; rub all over with taco seasoning mix. Place in baking dish.

2. 2

   Bake 25 to 30 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Let stand 15 minutes. Slice cooked chicken.

3. 3

   Meanwhile, in small bowl, mix cooked corn, red onion, cilantro, lime juice and salt until blended; refrigerate until ready to use.

4. 4

   When ready to serve, divide lettuce among 4 salad bowls. Top with sliced chicken, avocado, black beans, cheese, tomatoes and corn mixture. Drizzle sauce over top. Serve with tortilla chips and lime wedges.