Tex-Mex Taco Chicken Chopped Salad (Print version)
Taco-seasoned seared chicken, black beans, corn, avocado, and crispy tortilla strips tossed in a creamy cilantro-lime dressing. Bold, fresh, and done in 35 minutes.
# Ingredients:
For the taco chicken
01 -
1.5 lb (680 g) boneless, skinless chicken breast
02 -
1 tablespoon taco seasoning
03 -
1 tablespoon olive oil
04 -
Salt to taste
For the salad
05 -
1 large head romaine lettuce, chopped (about 6 cups)
06 -
1 cup (90 g) thinly sliced purple cabbage
07 -
1 can (15 oz / 425 g) black beans, rinsed and drained
08 -
1 cup (150 g) corn kernels, fresh, frozen (thawed), or canned (drained)
09 -
1 cup (150 g) cherry tomatoes, halved
10 -
1/2 small red onion, finely diced
11 -
1 jalapeño, seeded and thinly sliced
12 -
2 ripe avocados, diced
13 -
1 cup (115 g) shredded Mexican cheese blend
14 -
1 cup (30 g) crispy tortilla strips
For the cilantro-lime dressing
15 -
1/2 cup (120 g) sour cream or plain Greek yogurt
16 -
3 tablespoons fresh lime juice (about 2 limes)
17 -
1/4 cup chopped fresh cilantro
18 -
1 clove garlic, minced
19 -
1/2 teaspoon ground cumin
20 -
1 teaspoon honey
21 -
1/4 teaspoon salt, plus more to taste
# Instructions:
01 -
Whisk together the sour cream, lime juice, cilantro, garlic, cumin, honey, and salt until smooth. Taste and adjust seasoning. Refrigerate until ready to serve.
02 -
Pat the chicken breast completely dry and rub all over with taco seasoning and a pinch of salt. Heat olive oil in a skillet over medium-high heat. Cook for 6 to 7 minutes per side until the internal temperature reaches 165°F. Rest for 5 minutes, then chop into bite-sized pieces.
03 -
Chop the romaine and slice the cabbage thin. Halve the cherry tomatoes, dice the red onion, slice the jalapeño, and rinse and drain the black beans. Drain the corn if using canned.
04 -
In a large bowl, combine the romaine, cabbage, black beans, corn, cherry tomatoes, red onion, and jalapeño. Arrange the chopped chicken on top.
05 -
Drizzle the cilantro-lime dressing over the salad and toss to coat evenly. Scatter the diced avocado, cheese, and tortilla strips across the top. Serve immediately.
# Good to know:
01 -
Best served immediately after tossing with the dressing.
02 -
Keep tortilla strips and avocado separate until serving to maintain crunch and color.