Tonight's Dinner

Chicken Salad With Taco-Ranch Dressing (Serves 2)
From the "Bride and Groom: First & Forever Cookbook"

Taco Ranch Dressing
1/3 cup mayonnaise
1/3 cup buttermilk
1 1/2 teaspoon 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 skinless, boneless chicken breast halves (6 ounces each)
1 tablespoon canola oil

Salad
1 can (15 ounces) 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 wedges

Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil.
To make the taco-ranch dressing: Whisk together all the dressing ingredients in a medium bowl. Refrigerate until chilled, at least 30 minutes.
To prepare the 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.
To make the 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.

I really loved this recipe. I used hot taco seasoning instead to add a little more spice. I also added a little more cilantro in the dressing because I love cilantro. Scrumptious!

SHANDIE