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

Ingredients

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

Instructions

Cook the Chicken

  • Mix chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt, and pepper for taco seasoning.
  • Thinly slice the chicken breasts and coat with the seasoning.
  • Heat olive oil in a skillet over medium-high heat.
  • Cook chicken slices for 3-4 minutes per side until fully cooked and seared and set aside.

Assemble the Salad

  • In a large bowl, combine mixed greens, sliced tomatoes, avocado, red onion, cilantro, black beans, and corn.
  • Add the cooked chicken slices on top.
  • Whisk olive oil, lime juice, salt, and pepper in a small bowl.
  • Drizzle dressing over the salad and toss to coat.
  • Divide into two bowls and garnish with lime wedges, extra cilantro, and sliced jalapeños 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.