Santa Fe Chicken Salad with Tangy Lime Dressing

Santa Fe Chicken Salad with Tangy Lime Dressing cover

From the Cook

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Santa Fe Chicken Salad with Tangy Lime Dressing

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Ingredients

Warning0 allergens identified

Santa Fe Chicken Salad with Tangy Lime Dressing

2 skinless boneless chicken breasts

3 teaspoons homemade taco seasoning or your favorite store bought seasoning

1 large ear corn husks and silks removed

2 tablespoons olive oil

2 corn tortillascut into strips

4 cups romaine lettucechopped

2 green onions white and green partssliced

1 cup cherry tomatoeshalved

1 cup black beansrinsed and drained

1 avocadoseeded and diced

1 cup cheese cheddar or your favoritegrated

For the Dressing

6 tablespoons extra virgin olive oil

4 tablespoons fresh lime juice

2 teaspoons pure maple syrupsubstitute with honey

1 tbsp cilantrofreshly chopped

saltTo Taste

Instructions

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Instructions

Season the chicken breast with salt and pepper to taste and sprinkle with the taco seasoning. Let stand at room temperature for about 1 hour.

Preheat the grill to medium and cook the chicken breast about 8 minutes per side or until internal temperature reaches 165 degrees. Remove from heat, cover loosely with foil and allow to rest for 10 minutes before slicing.

While the chicken cooks, place the corn on the grill and cook on all sides, turning every 3-4 minutes or until blackened. Remove from heat and cut the corn from the cob when cool enough to handle.

Place the lettuce, green onions, cherry tomatoes, black beans, roasted corn, avocado, and cheddar cheese in a large bowl. Toss together gently, and serve on plates. Top with the chicken and tortilla strips.

Place all salad ingredients in a small jar, cover and shake until combined. Drizzle the desired amount of dressing over the salad and toss to coat.

Serve with optional toppings and enjoy!

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Brine Your Chicken Breasts 🍗
Soak skinless boneless chicken breasts in a saltwater solution (1 tablespoon salt per cup of water) for 30 minutes before grilling to ensure juicy, tender meat that won't dry out during cooking.
Toast Your Tortilla Strips 🌮
Cut tortillas into strips, brush lightly with olive oil, season with salt and taco seasoning, then bake at 375°F for 8-10 minutes until crispy to prevent them from becoming soggy when tossed with the dressing.
Make Dressing Just Before Serving 🥑
Prepare the lime dressing immediately before tossing to preserve the fresh citrus flavor and prevent the avocado from oxidizing and browning.
Warm Your Black Beans Slightly 🫘
Gently warm the black beans with a pinch of cumin and lime juice before adding to the salad so they absorb these flavors and complement the warm grilled chicken better.
Separate Salad Components Until Serving 🥗
Keep lettuce, toppings, and dressing separate until the final moment before serving to maintain crisp textures and prevent wilting, then toss gently with confidence knowing everything will be perfectly fresh.