Description
A vibrant and zesty taco salad made with juicy cilantro lime-marinated chicken, crisp lettuce, fresh veggies, and a tangy lime dressing—perfect for a wholesome, flavor-packed meal.
Ingredients
Units
Scale
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 1 teaspoon lime zest
- 2 cloves garlic, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- 1/4 cup chopped fresh cilantro
- 6 cups chopped romaine lettuce
- 1 cup cherry tomatoes, halved
- 1 cup canned black beans, drained and rinsed
- 1 cup corn kernels (fresh, canned, or thawed from frozen)
- 1 avocado, diced
- 1/4 cup thinly sliced red onion
- 1/2 cup shredded cheddar or Mexican cheese blend (optional)
- Crushed tortilla chips for topping (optional)
- Lime wedges for serving
Instructions
- In a bowl, mix olive oil, lime juice, lime zest, garlic, cumin, chili powder, salt, and cilantro. Add chicken and marinate for at least 30 minutes (up to 4 hours).
- Grill or pan-cook the marinated chicken over medium heat for 6–7 minutes per side, or until cooked through. Let rest, then slice.
- In a large salad bowl, combine romaine, tomatoes, black beans, corn, avocado, red onion, and cheese (if using).
- Add sliced chicken on top and toss lightly to combine.
- Serve with crushed tortilla chips, lime wedges, and a drizzle of extra lime juice or your favorite dressing (like a cilantro-lime vinaigrette).
Notes
- Use Greek yogurt-based dressing or sour cream for extra creaminess.
- Substitute grilled shrimp or steak for a variation.
- Meal-prep friendly: store components separately to maintain freshness.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Sodium: 510mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 8g
- Protein: 32g
- Cholesterol: 75mg