Chicken Taco Salad w/ Cumin Dressing

I learned how to make taco salad a while ago from my husband’s friend , though it didn’t seem like it’s the healthiest since it’s using ground beef , and then dorito’s LOL .. plus soaked with western dressing . Just recently i found a recipe that seems like pretty healthy with everything home made , except for the tortilla chips . I wasn’t sure how this would taste , because the dressing was pretty sour when i tasted it . But once i mixed it with the salad itself , as long as you don’t flood your salad with the dressing , this will make a good dinner salad .

You need : 

About 2-3 chicken breast , bone in , rub with olive oil , and sprinkle with salt and pepper . Bake at 350 F , for 35-40 minutes . Don’t overcook it , it will get too dry . Once it’s done , let it sit for 20 minutes before cutting them into bite size . 

For the cumin dressing : 

3 tbsp. of apple cider vinegar

3 tbsp. of ketchup 

2 tsp. ground cumin

2 tsp. of lime juice

2 tsp. sugar

1 minced garlic 

1/2 tsp. of kosher salt

1/2 tsp. of Worcestershire sauce 

1/4 tsp. black pepper

1/3 cup of vegetable oil

Mix all the ingredients together in a small bowl , whisk well until blended , cover and refrigerate .

For the sour cream cilantro : 

1/2 c. of sour cream

2 tbsp. of cilantro , chopped

2 tbsp. of chopped jalapeno

MIx all ingredients together , refrigerate .

For the salad :

1 head of green lettuce , chopped

2 ears of corn , kernels removed , then heat up a skillet until it smokes , and char the kernels for about 5-7 minutes , stir occasionally , remove , set aside .

2 roma tomatoes , chopped , seeds removed

1/2 of red onion , chopped

3 green onions , chopped

1-2 avocados , diced

tortilla chips

Mix all the ingredients together , when you’re ready to serve it , add the chips .