Chicken Taco Salad with Cilantro-Lime Vinaigrette
A vibrant, high-protein salad with grilled chicken tenders, fire-roasted corn, beans, and zesty cilantro-lime dressing. Quick, fresh, and packed with smoky sweetness and herbal brightness.
- Prep Time: 15
- Cook Time: 15
- Total Time: 30
- Yield: 4 servings
- Category: Dinner
- Method: Grilling/Sautéing
- Cuisine: American
- Diet: Low Carb
Ingredients
1 lb (450g) boneless, skinless chicken breasts, sliced into tenders
1 cup chopped romaine lettuce
1/2 cup fire-roasted corn kernels
1/2 cup canned red kidney beans, drained and rinsed
1/2 cup halved cherry tomatoes
1/2 red onion, thinly sliced
1 ripe avocado, diced
1/4 cup chopped fresh cilantro
1 lime, juiced (about 2 tbsp) plus zest of 1 lime
1 tbsp olive oil
1 tbsp apple cider vinegar
1 tsp honey
1/2 tsp ground cumin
1/4 tsp chili powder
1 clove garlic, minced
Salt and pepper to taste
Instructions
Preheat oven to 400°F (200°C) or grill to medium-high heat.
Season chicken tenders with salt, pepper, and 1 tsp olive oil.
Roast or grill chicken for 6-8 minutes, until fully cooked and slightly charred.
While chicken cooks, sauté red onion in 1 tsp olive oil until tender, 3-4 minutes.
In a blender or small bowl, combine lime juice, cilantro, olive oil, vinegar, honey, cumin, chili powder, garlic, and lime zest to make the vinaigrette.
In a large bowl, combine romaine, roasted chicken, fire-roasted corn, kidney beans, cherry tomatoes, sautéed onions, and avocado.
Drizzle with cilantro-lime vinaigrette and toss to coat.
Garnish with additional cilantro and lime wedges if desired.
Notes
Use canned fire-roasted corn for smoky flavor.
Substitute black beans for a meat-free option.
Store leftovers in an airtight container for up to 2 days (keep dressing separate).
For more heat, add diced jalapeño to the vinaigrette.
Chop ingredients ahead for meal prep.