Name: Chicken Taco Salad with Cilantro-Lime Vinaigrette
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Tex-Mex
Ingredients: 1 1/2 pounds boneless, skinless chicken tenders or boneless, skinless chicken thighs; 1 tablespoon olive oil (avocado oil recommended); 1/4 cup lime juice (freshly squeezed); 1 teaspoon chili powder (mexican style); 1/2 teaspoon ground cumin; 1/4 teaspoon onion powder; 1/4 teaspoon garlic powder; 1/4 teaspoon cayenne pepper (optional); 1/4 teaspoon salt; 2 cups fresh cilantro leaves (stems included); 1/2 cup extra virgin olive oil; 2 tablespoons lime juice for vinaigrette; 3 tablespoons water ice (optional for consistency); 4 cups spring mix or chopped lettuce; 1 cup pitted black olives, sliced; 1 cup sweet corn kernels (fresh or thawed); 1 large avocado, diced; 2 cups diced bell peppers or shredded carrots (optional); Crushed tortilla chips for serving (optional)

Description

A vibrant, fresh salad combining zesty chicken, crisp veggies, and creamy avocado, all tossed in a bright cilantro-lime vinaigrette. This hearty, customizable dish is perfect for light yet satisfying meals.

Ingredients

Scale

1 1/2 pounds boneless, skinless chicken tenders or boneless, skinless chicken thighs
1 tablespoon olive oil (avocado oil recommended)
1/4 cup lime juice (freshly squeezed)
1 teaspoon chili powder (mexican style)
1/2 teaspoon ground cumin
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper (optional)
1/4 teaspoon salt
2 cups fresh cilantro leaves (stems included)
1/2 cup extra virgin olive oil
2 tablespoons lime juice for vinaigrette
3 tablespoons water ice (optional for consistency)
4 cups spring mix or chopped lettuce
1 cup pitted black olives, sliced
1 cup sweet corn kernels (fresh or thawed)
1 large avocado, diced
2 cups diced bell peppers or shredded carrots (optional)
Crushed tortilla chips for serving (optional)

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Instructions

1. In a bowl, combine chicken, 1 tablespoon olive oil, 1/4 cup lime juice, chili powder, cumin, onion powder, garlic powder, cayenne pepper, and salt. Marinate for 15 minutes.
2. Heat a skillet over medium heat. Cook chicken 6-8 minutes per side until golden and fully cooked. Set aside.
3. In a food processor, blend cilantro, 1/2 cup olive oil, 2 tablespoons lime juice, and water ice (if using). Process until smooth.
4. In a large bowl, combine spring mix, black olives, corn, avocado, and bell peppers. Toss with vinaigrette.
5. Top with cooked chicken and crushed tortilla chips if desired.

Notes

Marinate chicken 15 minutes for maximum flavor.
Use fresh lime juice for brightness.
Adjust vinaigrette thickness with water or olive oil.
Substitute cantaloupe or mango for a sweet twist.
Store vinaigrette in fridge for up to 3 days.

Prep Time: 15
Cook Time: 10
Category: Dinner
Method: Cooking and Assembling
Cuisine: Tex-Mex

Nutrition

Serving Size: 1 serving
Calories: 500
Sugar: 1g
Sodium: 150mg
Fat: 35g
Saturated Fat: 5g
Carbohydrates: 15g
Fiber: 6g
Protein: 35g
Cholesterol: 150mg