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

Preparing the Taco-Seasoned Chicken
In a bowl, toss 2 thinly sliced chicken breasts with 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 until evenly coated. Heat 1–2 tablespoons olive oil in a skillet over medium-high heat, then add the chicken in a single layer. Cook for about 5–7 minutes, stirring occasionally, until the chicken is fully cooked and lightly browned. Remove from heat and let it cool slightly.

Preparing the Salad Base
In a large bowl, combine 4 cups chopped mixed greens (romaine, spinach, or kale) with 1 large diced tomato, 1 diced avocado, ½ cup thinly sliced red onion, ½ cup chopped fresh cilantro, 1 cup cooked black beans (rinsed and drained), and ½ cup corn kernels (fresh, thawed frozen, or drained canned). Toss gently to distribute everything evenly.

Making the Dressing
In a small bowl, whisk together 2 tablespoons extra virgin olive oil, the juice of 1 lime, and salt and black pepper to taste until well combined and slightly emulsified.

Assembling and Serving
Add the warm or slightly cooled chicken to the salad and drizzle the dressing over the top. Toss gently to combine, ensuring everything is lightly coated. Serve immediately with optional lime wedges, extra fresh cilantro, and sliced jalapeños for added heat and brightness.