This tasty taco salad combines roasted seasoned chicken, crisp romaine and cabbage, sweet corn, black beans, and colorful peppers for a fresh, satisfying base. Tossed with creamy Tostitos® Queso Blanco Dip and finished with Tostitos® Hint of Lime chips, Cotija cheese, and fresh cilantro, it delivers a balance of creamy, crunchy, savory, and bright flavors in every bite. Perfect as a crowd-pleasing lunch or easy weeknight meal.
Ingredients
How to make it
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1
Preheat oven to 400°F.
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2
Toss chicken thighs with oil and salt until evenly coated.
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3
Arrange on a baking sheet and roast for 25–30 minutes, flipping halfway through cooking.
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4
Cook until the chicken reaches an internal temperature of 165°F.
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5
While the chicken cooks, combine the peppers, black beans, corn, romaine lettuce, and cabbage in a large mixing bowl.
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6
Add 2 tbsp warm Tostitos® Queso Blanco Dip and 2 tbsp Cotija cheese. Toss to combine.
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7
Remove the chicken from the oven and let cool slightly, about 3 minutes.
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8
Chop or slice the chicken into bite-sized pieces.
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9
Add the chicken and Tostitos® Hint of Lime chips to the salad mixture and gently toss until combined.
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10
Transfer the salad to a serving bowl.
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11
Drizzle with the remaining Tostitos® Queso Blanco Dip.
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12
Top with chopped cilantro and the remaining Cotija cheese.
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13
Serve immediately.
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