Chicken Taco Salad
Juicy chili-rubbed chicken over crisp greens with corn, beans, and a zippy lime dressing, big flavor that still feels light.
Ingredients (serves 4)
- 1.5 lbs chicken breast
- 1 tbsp olive oil
- 1 tbsp chili powder
- 1 tsp cumin
- 1 head lettuce
- 1 can black beans
- 1 cup frozen corn
- 1 cup cherry tomatoes
- 1 cup shredded cheddar cheese
- 2 limes
- 1/2 cup ranch dressing
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Save this recipeInstructions
- 1
Rub the chicken with olive oil, chili powder, cumin, and salt.
- 2
Cook the chicken in a skillet over medium-high heat, 5 to 6 minutes per side to 165°F, then rest 5 minutes and slice.
- 3
Warm the corn in the empty skillet until lightly charred, about 3 minutes, and rinse and drain the black beans.
- 4
Chop the lettuce and halve the cherry tomatoes. Whisk the ranch with the juice of one lime for the dressing.
- 5
Toss the greens with beans, corn, and tomatoes, top with sliced chicken and cheddar, and drizzle with the lime ranch.
