Southwest Chicken Taco Salad

Ingredients

• 1 1/4 lb boneless skinless chicken breasts or thighs
• 1 tbsp olive oil
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 3/4 tsp kosher salt
• 1/4 tsp black pepper
• 1 large head romaine lettuce, chopped
• 1 cup black beans, drained and rinsed
• 1 cup corn kernels
• 1 cup cherry tomatoes, halved
• 1 avocado, diced
• 1/2 cup shredded Monterey Jack or cheddar cheese
• 1/4 cup red onion, finely diced
• 1/2 cup tortilla strips
• 1/4 cup cilantro, chopped
• 1/2 cup plain Greek yogurt or sour cream
• 1/4 cup fresh cilantro
• 2 tbsp fresh lime juice
• 1 tbsp olive oil
• 1 small garlic clove
• 1/2 tsp honey
• 1/4 tsp kosher salt
• 1-2 tbsp water, as needed

Instructions

1. Pat chicken dry. Combine chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Coat chicken with olive oil and seasoning.
2. Heat a grill pan or skillet over medium-high heat. Cook chicken approximately 5-7 minutes per side depending on thickness, until the thickest part reaches 165F.
3. Transfer to a cutting board. Rest for 5 minutes before slicing.
4. Meanwhile, combine Greek yogurt or sour cream, cilantro, lime juice, olive oil, garlic, honey, and salt in a blender. Blend until smooth. Add water 1 tablespoon at a time until the dressing reaches a pourable consistency. Taste and adjust salt or lime.
5. Place chopped romaine in a large salad bowl. Add black beans, corn, tomatoes, avocado, cheese, red onion, and cilantro.
6. Slice the rested chicken. Arrange chicken over the salad. Add tortilla strips immediately before serving. Drizzle with cilantro-lime dressing or serve dressing alongside. Toss just before eating.

Nutrition

Chef's Notes

REST THE CHICKEN: Resting before slicing keeps more juice inside the meat. TORTILLA STRIPS: Add at the last moment so they remain crunchy. MEAL PREP: Store lettuce, chicken, dressing, avocado, and tortilla strips separately.

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