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

Season the Chicken

  • In a small bowl, mix together 2 teaspoons chili powder, 1 teaspoon cumin, 1 teaspoon paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon dried oregano, and salt and black pepper to taste.
  • Place 2 thinly sliced chicken breasts in a bowl and toss with the seasoning blend until evenly coated.

Cook the Chicken

  • Heat a large skillet over medium-high heat and add 1–2 tablespoons olive oil.
  • Once hot, add the seasoned chicken and cook for 4–6 minutes, stirring occasionally, until browned and fully cooked through to an internal temperature of 165°F.
  • Remove from heat and set aside to rest for a couple of minutes.

Prepare the Salad Base

  • In a large salad bowl, combine 4 cups chopped mixed greens, 1 large diced tomato, 1 diced avocado, ½ cup thinly sliced red onion, ½ cup chopped fresh cilantro, 1 cup cooked black beans, and ½ cup corn kernels.
  • Toss gently to evenly distribute the ingredients.

Make the Dressing

  • In a small bowl or jar, whisk together 2 tablespoons extra virgin olive oil, the juice of 1 lime, and salt and black pepper to taste until combined.

Assemble the Salad

  • Top the prepared salad base with the warm taco-seasoned chicken.
  • Drizzle the lime dressing evenly over the top.

Garnish and Serve

  • Finish with extra fresh cilantro, lime wedges, and sliced jalapeños if desired for added heat.
  • Serve immediately while the chicken is warm and the vegetables are crisp for a fresh, protein-packed taco-inspired salad.

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