Chicken Enchilada Taco Salad: What a salad SHOULD look like! A loaded taco combined with spicy enchilada chicken, veggies and a zesty lime vinaigrette.
Heat a medium skillet to a medium heat. Add 2 tsp olive oil. Once the oil is hot, add ground chicken. Use a wooden spoon to bread the meat up. After 1 or 2 minutes, add onion, stir to combine. Sauté until chicken is golden brown and cooked through, and onion is soft, about 6-7 minutes.
Add tomato paste, stir and cook for one minute. Add water, chili powder, garlic powder, and salt. Cook another 1-2 minutes and add vinegar. Stir and turn heat off.
Toss romaine with tomatoes, cheeses, cilantro, beans, corn and dressing. Season with salt and pepper. Add chicken and toss one more time. Top salad with crushed chips and sliced avocado.
Vinaigrette
Whisk lime juice, honey, cumin and salt together in a small bowl. Slowly whisk in olive oil. Season to taste with salt and pepper.