Chicken Taco Salad with Cilantro-Lime Vinaigrette

5 from 1 vote

Chicken Taco Salad with Cilantro-Lime Vinaigrette

We've taken a classic taco salad and remixed it into a lighter, healthier version with a quick and easy cilantro-lime vinaigrette. It's got all the great flavor of tacos, in a tasty big salad you can eat over and over again.

Prep Time12

Cook Time8

Total Time20

Course: Main Dish

Cuisine: Mexican

Keyword: Healthy Taco Salad

Servings: Servings

Author: Rachel Farnsworth

Ingredients

Chicken

1 pound chicken tenders
1 tablespoon olive oil
1/4 cup lime juice about 2 limes
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon salt

Cilantro Lime Vinaigrette

2 cups fresh cilantro leaves
1/3 cup extra virgin olive oil
2 tablespoons lime juice about 1 lime
1 tablespoon red wine vinegar
1/4 teaspoon salt

Salad

8 cups mixed greens
2 cups red kidney beans
1 cup frozen corn thawed
1/2 cup diced red onion about 1/2 onion
1 (2.25 ounce can) sliced black olives drained
2 medium diced roma tomatoes
1 medium avocado sliced

US Customary - Metric

Instructions

Heat a heavy skillet or grill pan over medium-high heat.
In a mixing bowl, combine 1 pound chicken tenders with 1 tablespoon olive oil, 1/4 cup lime juice, 1 teaspoon chili powder, 1/2 teaspoon ground cumin, 1/4 teaspoon onion powder, 1/4 teaspoon garlic powder, and 1/4 teaspoon cayenne pepper, and 1/4 teaspoon salt. Use tongs to toss until well-coated.
Cook chicken in the skillet for about 4 to 6 minutes per side, until chicken is cooked through to an internal temperature of 165 degrees Fahrenheit.
Make your cilantro lime vinaigrette by placing 2 cups fresh cilantro leaves into a food processor or blender. Add in 1/3 cup extra virgin olive oil, 2 tablespoons lime juice, 1 tablespoon red wine vinegar, and 1/4 teaspoon salt. Blend until smooth, about 1 minute.
Put rinsed 8 cups mixed greens into a large serving bowl. Top with 2 cups red kidney beans, 1 cup frozen corn, 1/2 cup diced red onion, 1 (2.25 ounce can) sliced black olives, 2 medium diced roma tomatoes, and 1 medium avocado. Serve topped with chicken and cilantro-lime vinaigrette.

Video

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Nutrition