Chicken Salad With Taco-Ranch Dressing

Taco-Ranch Dressing

• 1/3 cup mayonnaise
• 1/3 cup buttermilk
• 1 1/2 teaspoons fresh lime juice
• 2 teaspoons taco seasoning
• 1 teaspoon onion powder
• 2 tablespoons chopped fresh cilantro

Chicken

• 2 teaspoons taco seasoning
• 1 teaspoon onion powder
• 1/2 teaspoon kosher salt
• 2 boneless skinless chicken breast half (6 ounces each)
• 1 tablespoon canola oil

Salad

• 1 (15 ounce) can black beans, drained and rinsed
• 1 small ripe avocado, peeled pitted and chopped into 3/4-inch pieces
• 1 plum tomato, cut into wedges
• 1 teaspoon taco seasoning
• 4 cups chopped romaine lettuce
• 1 cup crumbled tortilla chips, preferably ranch-style
• 1/4 cup fresh cilantro leaves
• 2 lime wedge

Directions

1. 1

   Preheat the oven to 400°F Line a baking sheet with aluminum foil.

2. 2

   Taco-Ranch Dressing: Whisk together all the dressing ingredients in a medium bowl. Refrigerate until chilled, at least 30 minutes.

3. 3

   Chicken: Mix the taco seasoning, onion powder, and kosher salt in a small bowl. Season the chicken on both sides with the spice mixture and brush with the canola oil. Place the chicken on the prepared baking sheet and bake until opaque in the center, 15 to 20 minutes.

4. 4

   Salad: Combine the beans, avocado, tomato, and taco seasoning in a large bowl and toss gently. Add the lettuce, chips, and cilantro. Add 1/2 cup of the dressing and toss, adding additional dressing if necessary. Divide between 2 plates. Slice the chicken and fan on top of the salads. Garnish each with a lime wedge.