Chopped salad meets taco salad. Packed with tasty fixings in every bite!
In a small bowl whisk together the dressing ingredients. Reserve the rest of the taco seasoning packet for the chicken. Refrigerate until ready to serve, can be made ahead of time.
In a medium skillet over med-high heat, add cubed chicken and olive oil and brown for about 5-7 minutes or until almost cooked through. Stir in water and remaining taco seasoning packet. Add additional water if it gets too dry. Cook on medium-low for another 2 minutes or until chicken is cooked through. Remove from heat and allow chicken to cool to room temperature to prevent from wilting the salad.
In a large bowl, or 4 separate individual bowls build the salad. Add lettuce, tomatoes, corn, chiles, beans, queso fresco, chicken, and onions. Toss with desired amount of dressing. Top with sliced avocado and crispy tortilla strips.
This dressing doubles as a great chip dip!
You can use pre-cooked chicken like rotisserie or frozen chunks, and just re-heat over the skillet and add in the water and taco seasoning. Ground chicken, turkey, or beef would work too.