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 Chicken Taco Salad features tender, seasoned chicken over a fresh, colorful base of mixed greens, black beans, avocado, tomato, red onion, cilantro, and sweet corn. The chicken is pan-seared with a homemade taco seasoning of chili powder, cumin, and paprika, adding a warm, savory flavor. A zesty lime and olive oil dressing ties everything together, with garnishes of lime wedges, extra cilantro, and optional jalapeños for a hearty yet refreshing meal

Servings

2

Prep Time

15 minutes

Cook Time

10 minutes

Total Time

25 minutes

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 Salad Base
4 cups of mixed greens (such as romaine, spinach, or kale), chopped
1 avocado, diced
1/2 cup cherry tomatoes, sliced in halves
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 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

Preparation

  • Slice the chicken breasts thinly for quick, even cooking.
  • Mix chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt, and black pepper in a small bowl to create the taco seasoning.
  • Chop the greens, dice the tomato and avocado, thinly slice the red onion, rinse and drain the black beans, and measure out the corn and cilantro.
  • Whisk olive oil, lime juice, salt, and pepper together in a small bowl to make the dressing. Set aside.

Cooking

  • Heat olive oil in a skillet over medium-high heat.
  • Add the seasoned chicken and cook, stirring occasionally, until golden brown and fully cooked through.
  • Remove from heat and let rest briefly.

Serving

  • Divide the mixed greens, vegetables, and beans between bowls.
  • Top with the warm chicken.
  • Drizzle with the lime dressing and toss gently to coat.
  • Garnish with extra cilantro, lime wedges, or sliced jalapeños if desired.