Description
This Mexican Chicken Salad is a fiesta in a bowl that’ll make your weeknight dinner feel like a south-of-the-border getaway without the plane ticket. Fresh, zesty, and ready in minutes.
Ingredients
Scale
- 2 large boneless, skinless chicken breasts (about 1 lb or 450g)
- 2 tablespoons olive oil
- 1 tablespoon taco seasoning
- 8 cups romaine lettuce, chopped (about 2 heads)
- 1 cup cherry tomatoes, halved (175g)
- 1 medium red bell pepper, diced (about 1 cup)
- 1 medium yellow bell pepper, diced (about 1 cup)
- 1 cup corn kernels, fresh or frozen and thawed (160g)
- 1 can (15 oz/425g) black beans, rinsed and drained
- 1 large avocado, diced
- 1/2 red onion, thinly sliced (about 1/2 cup)
- 1/2 cup fresh cilantro, chopped
- 1/4 cup cotija or feta cheese, crumbled (optional)
- 1/4 cup fresh lime juice (about 2–3 limes)
- 1/3 cup olive oil
- 1 tablespoon honey
- 1 garlic clove, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Season chicken breasts with 2 tablespoons olive oil and taco seasoning. Cook in a heated grill pan for 5-7 minutes per side until internal temperature reaches 165°F. Rest for 5-10 minutes before slicing.
- Whisk together lime juice, 1/3 cup olive oil, honey, garlic, cumin, and chili powder in a small bowl. Season with salt and pepper.
- In a large salad bowl, combine romaine lettuce, tomatoes, bell peppers, corn, black beans, avocado, and red onion.
- Add sliced chicken to the bowl. Pour about three-quarters of the dressing over the salad and toss gently.
- Garnish with fresh cilantro and crumbled cheese if using. Serve immediately with remaining dressing on the side.