Mexican Chicken Salad with Cilantro Lime Dressing

Recipes

Mexican Chicken Salad with Cilantro Lime Dressing

Ingredients for Chicken:

  • 1 pound boneless, skinless chicken breast, halved lengthwise to make 4 cutlets
  • 2 tablespoons olive oil
  • 1 tablespoon fresh lime juice (from ½ a lime)
  • 2 tablespoons taco seasoning (e.g., Trader Joe’s blend)

Ingredients for Cilantro Vinaigrette:

  • ¼ cup extra-virgin olive oil (adjust as needed)
  • 2 tablespoons fresh lime juice (from 1 lime)
  • 1 cup fresh cilantro leaves, stems removed
  • ¼ to ⅓ teaspoon salt (adjust as needed)
  • ¼ teaspoon freshly cracked black pepper
  • 1 clove garlic
  • 1-2 teaspoons honey (optional, or omit for a lower carb option)

Ingredients for Salad:

  • 1½ large heads of romaine lettuce, shredded thinly (about 6 cups)
  • 1 cup cherry tomatoes, halved or quartered
  • 2 ripe avocados, peeled, pitted, and diced
  • 1 cup canned black beans, rinsed and drained
  • ½ cup grilled corn, thawed if frozen
  • 2 green onions, thinly sliced
  • ½ cup pepperjack or Monterey Jack cheese, diced into small cubes
  • ½ cup coarsely chopped cilantro leaves

Instructions:

Marinate Chicken:

  1. Place chicken cutlets in a bowl or large ziplock bag. Add olive oil, lime juice, and taco seasoning. Seal and toss to coat. Refrigerate while preparing other ingredients, up to 4 hours.

Prepare Dressing:

  1. In a blender, combine olive oil, lime juice, cilantro, salt, pepper, garlic, and honey (if using). Blend until smooth. Set aside.

Prepare Corn:

  1. Thaw frozen corn overnight in the fridge or quickly in the microwave. Alternatively, grill fresh corn or steam in an Instant Pot.

Cook Chicken (choose one method):

  • Skillet: Cook in a preheated skillet over medium-high for 6 minutes, flip, then 6-7 more minutes until 165°F internally.
  • Air Fryer: Preheat to 360°F, cook for 8 minutes, flip, then 5-6 more minutes.
  • Oven Broiler: Broil on an aluminum-lined tray for 8 minutes, flip, then another 6-8 minutes until done.

Assemble Salad:

  1. In a large salad bowl, combine shredded lettuce, tomatoes, avocados, black beans, corn, green onions, cheese, and cilantro.
  2. Cut cooked chicken into bite-sized pieces and add to the salad.
  3. Drizzle individual servings with the cilantro vinaigrette, toss to combine. Adjust dressing to taste.

Enjoy your flavorful Mexican Chicken Salad, a vibrant mix of fresh veggies, seasoned chicken, and a zesty cilantro lime dressing! Perfect for a nutritious, satisfying meal.