Southwestern Chicken Taco Salad with Lime Dressing

This vibrant taco-inspired salad features seasoned chicken atop a bed of mixed greens, black beans, avocado, and corn, all tossed in a zesty lime dressing and garnished with fresh cilantro and jalapeños.

This flavorful taco salad combines tender, seasoned chicken with a fresh and colorful base of mixed greens, black beans, avocado, tomato, red onion, cilantro, and sweet corn. The chicken is coated in a homemade taco seasoning blend of chili powder, cumin, paprika, and other spices, then pan-seared to perfection. A zesty lime and olive oil dressing ties all the ingredients together, enhancing the vibrant flavors of the salad. Garnished with lime wedges, extra cilantro, and optional jalapeños, this dish is a perfect blend of hearty and refreshing.

Servings

2

Prep Time

15 minutes

Cook Time

10 minutes

Total Time

25 minutes

Ingredients

For the Salad Base:

  • 4 cups of mixed greens (such as romaine, spinach, or kale), chopped
  • 1 large ripe tomato, diced
  • 1 avocado, diced
  • 1/2 cup of red onion, thinly sliced
  • 1/2 cup of fresh cilantro, chopped
  • 1 cup of cooked black beans, rinsed and drained
  • 1/2 cup of corn kernels (fresh, frozen and thawed, or canned and drained)

For the Chicken:

  • 2 chicken breasts, thinly sliced
  • Olive oil for cooking

Taco Seasoning (for the Chicken):

  • 2 teaspoons of chili powder
  • 1 teaspoon of cumin
  • 1 teaspoon of paprika
  • 1/2 teaspoon of garlic powder
  • 1/2 teaspoon of onion powder
  • 1/2 teaspoon of dried oregano
  • Salt and pepper to taste

For the Dressing:

  • 2 tablespoons of extra virgin olive oil
  • Juice of 1 lime
  • Salt and pepper, to taste

For Serving (optional):

  • Lime wedges
  • Additional fresh cilantro
  • Sliced jalapeños for extra heat

Instructions

Prepare the Chicken:

  • In a small bowl, mix together the chili powder, cumin, paprika, garlic powder, onion powder, dried oregano, salt, and pepper to create the taco seasoning.
  • Slice the chicken breasts thinly.
  • In a bowl, toss the sliced chicken with the taco seasoning until all pieces are well coated.

Cook the Chicken:

  • Heat a bit of olive oil in a skillet over medium-high heat.
  • Add the seasoned chicken slices and cook for about 3-4 minutes per side, or until they are fully cooked and have a nice sear.
  • Remove from the skillet and set aside.

Assemble the Salad Base:

  • In a large salad bowl, combine the mixed greens, diced tomato, diced avocado, sliced red onion, chopped cilantro, black beans, and corn kernels.
  • Add the cooked chicken slices to the bowl.

Make the Dressing:

  • In a small bowl, whisk together the olive oil, lime juice, salt, and pepper.
  • Adjust the seasoning according to your taste.

Combine and Serve:

  • Drizzle the dressing over the salad and toss until everything is well coated.
  • Taste and adjust the seasoning if necessary.
  • Divide the salad into two serving bowls or plates.
  • Garnish with lime wedges, extra cilantro, and sliced jalapeños on the side, if desired.

Prepare the salad base ingredients and season the chicken.

Heat a bit of olive oil in a skillet over medium-high heat. Add the seasoned chicken slices and cook for about 3-4 minutes per side, or until they are fully cooked and have a nice sear. Remove from the skillet and set aside.

In a large salad bowl, combine the mixed greens, diced tomato, diced avocado, sliced red onion, chopped cilantro, black beans, and corn kernels. Add the cooked chicken slices to the bowl.

Drizzle the dressing over the salad and toss until everything is well coated. Taste and adjust the seasoning if necessary. Divide the salad into two serving bowls or plates. Garnish with lime wedges, extra cilantro, and sliced jalapeños on the side, if desired.