Chopped Chicken Taco Salad

Recipe courtesy of Megan Gundy of “What Megan’s Making” on behalf of Milk Means More Prep time: 15 minutes

Cook time: 15 minutes

Servings: 4

Dressing:

1 cup plain Greek yogurt

1/3 cup buttermilk, plus

additional (optional)

1 tablespoon fresh-squeezed lime juice,

plus additional (optional) 3 tablespoons chopped cilantro 2 tablespoons taco seasoning

Salad:

2 pounds boneless, skinless

chicken breasts

2 tablespoons taco seasoning 2 tablespoons olive oil

1 head leaf lettuce, chopped

1 avocado, chopped into bitesized pieces

1 cup black beans, drained and rinsed 1 cup corn 1 pint grape or cherry

tomatoes, chopped

1 cup shredded cheese (Monterey Jack

or Mexican) tortilla strips or crushed tortilla

chips, for topping

To make dressing: In small bowl, stir yogurt, buttermilk, lime juice, cilantro and taco seasoning until combined. Taste and adjust lime juice and cilantro as needed. If dressing is too thick, add buttermilk 1 teaspoon at a time until desired consistency is reached. Refrigerate until ready to serve.

To make salad: Season chicken on both sides with taco seasoning. Heat large skillet over medium-high heat and add olive oil. Add chicken to pan and cook on both sides until outside is golden brown and chicken is cooked through. Remove to cutting board and slice into strips.

On large platter, heap chopped lettuce. Sprinkle chicken over top. Add avocado, beans, corn, tomatoes and shredded cheese. Drizzle dressing on top and sprinkle with tortilla strips or crushed tortilla chips.