Cilantro-Lime Chicken Taco Salad

Ingredients

Salad

• 1 tablespoon olive oil
• 1/2 cup onion, finely chopped
• 4 large chicken breasts, diced
• 1 teaspoon salt
• 1 teaspoon cumin
• 1/2 teaspoon black pepper
• 1 can diced tomatoes with green chiles (14.5 oz)
• 1 can black beans (15 oz), drained and rinsed
• 3 tablespoons cilantro leaves, finely chopped
• Cilantro lime rice, prepared
• Toppings for serving: shredded lettuce, diced tomatoes, shredded cheese, avocado, etc.

Cilantro Lime Dressing

• 1/2 cup mayonnaise
• 1/2 cup buttermilk
• 1/3 cup chunky salsa verde
• 1/3 cup cilantro leaves, chopped
• 1 tablespoon lime juice
• 2 garlic cloves, pressed
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon red pepper flakes

Directions

1. Prepare the dressing: blend mayonnaise, buttermilk, chunky salsa verde, 1/3 cup cilantro leaves, lime juice, garlic, garlic powder, onion powder, salt, pepper, and red pepper flakes until well combined. Refrigerate for several hours or overnight.
2. Select Sauté function on the Instant Pot or other electric pressure cooker. When hot, add olive oil and onion to pot. Sauté onion for 3 minutes.
3. Add diced chicken and sauté for 2 minutes. Add the can of diced tomatoes with green chiles, salt, cumin, and black pepper.
4. Lock the lid in place. Cook for 2 minutes on High pressure. Use a quick pressure release at the end of cooking time.
5. Remove the lid. Select Saute and cook, stirring frequently, until the liquid has cooked off. Stir in the can of black beans and 3 tablespoons cilantro.
6. Serve over lettuce topped with chicken, cilantro lime rice, and other toppings.