Healthy Southwest Chicken Taco Salad
A flavorful and nutritious meal option packed with proteins, fresh vegetables, and zesty flavors, perfect for lunch or dinner.
Ingredients
For the Chicken
- 1 pound boneless, skinless chicken breast
- 1/4 cup olive oil For marinating
- 1/4 cup lime juice For marinating
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon chili powder
For the Dressing
- 1/2 cup plain whole milk Greek yogurt
- 1 jalapeño seeds and ribs removed
- 3 tablespoons olive oil
- 1/4 cup lime juice
- 1/4 cup cilantro Chopped
- 1 tablespoon fresh dill
- 1 clove garlic, minced
- Salt and pepper, to taste
For the Salad
- 4 cups chopped romaine lettuce For the base
- 1 cup corn
- 1 cup black beans, drained and rinsed
- 1 cup grape/cherry tomatoes
- 1 large ripe avocado, sliced
- 1/4 cup finely diced red onion
- Cotija or feta cheese For topping
- Cilantro, for garnish
Instructions
Preparation
- Add the spices, lime juice, and olive oil to a large mixing bowl and whisk until well combined.
- Add the chicken breast and toss until well coated. Cover and allow to marinate for at least twenty minutes.
Cooking
- Heat a large skillet over medium-high heat and cook the chicken for 4-6 minutes per side until the internal temperature reaches 165°F.
Making the Dressing
- Add jalapeño ranch dressing ingredients to a high-powered blender and blend until smooth and creamy.
Assembling the Salad
- Start with a base of romaine lettuce, then layer the sliced chicken, black beans, corn, tomatoes, avocado, red onion, and crumbled cheese.
- Drizzle the jalapeño ranch dressing over the salad and enjoy immediately!
Notes
Marinating the chicken longer can enhance the flavor. Feel free to add your favorite toppings, like salsa or guacamole. Use fresh ingredients for the best taste. You can adjust the spiciness by adding more or less jalapeño in the dressing. Store leftovers in an airtight container, keeping the dressing separate until ready to serve.