Chicken Taco Salad

Ingredients:

• 1 tbsp. vegetable oil
• 1 small onion, thinly sliced
• 1 tbsp. chili powder
• 1.5 tsp ground cumin
• 2 cups shredded grilled chicken
• 1 can (425 g) canned black beans, rinsed
• 1 cup lightly salted chicken broth
• Juice of half a lime + wedges for serving
• 1 head romaine lettuce, shredded
• Grated Pepper Jack cheese, salsa, guacamole, sour cream, green onions, fried tortilla strips, for serving

Preparation:

1. Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the chili powder and cumin and cook for 30 seconds.
2. Add the chicken, black beans, and chicken broth, then stir, bring to a boil, and cook until thickened, about 5 minutes. Add lime juice and season with salt and pepper to taste.
3. Place romaine lettuce in 4 deep bowls, then add the chicken mixture. Top with cheese, salsa, guacamole, sour cream, green onions, and tortilla strips. Serve with lime wedges.