Chicken taco salad

Delight in the zesty flavors of Mexican cuisine with this Chicken Taco Salad recipe. Packed with fresh ingredients and a hint of spice, it's a culinary adventure for your taste buds.

Ingredients:

• 1 tablespoon vegetable oil
• 1 small onion, sliced
• 1 tablespoon chili powder
• 1 1/2 teaspoons ground cumin
• 2 cups shredded rotisserie chicken
• 1 15-ounce can black beans, drained and rinsed
• 1 cup low-sodium chicken broth
• Juice of 1/2 lime, plus wedges for serving
• Kosher salt and freshly ground pepper
• 1 head romaine lettuce, shredded 

Instructions:

1. Shredded pepper Jack cheese, salsa, guacamole, sour cream, sliced scallions and fried tortilla strips, for topping
2. In a large skillet over medium heat, heat 1 tablespoon of vegetable oil. Cook the onion until it becomes soft for around 5 minutes. Then, mix in the chili powder and cumin and cook for half a minute. After that, add the chicken, black beans, and chicken broth. Stir well, let it simmer, and cook until it thickens. It usually takes about 5 minutes. Finally, add lime juice and season it with salt and pepper. 
3. Take 4 serving bowls and fill them with romaine lettuce. Then, add the cooked chicken mixture on top. Sprinkle with cheese, salsa, guacamole, sour cream, scallions, and tortilla strips. Serve with lime wedges. 

Summary:

• Calories: 1342 kcal
• Fat: 63 g
• Protein: 93 g
• Carbs: 113 g
• Potassium: 4009 mg
• Magnesium: 336 mg