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Bowl of cilantro lime chicken taco salad with black beans, corn, and avocado

Cilantro Lime Chicken Taco Salad

A fresh and easy cilantro lime chicken taco salad with marinated chicken, black beans, corn, avocado, and a zesty homemade dressing.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Course: Main Course, Salad
Cuisine: American, Mexican
Calories: 410
Ingredients Equipment Method Notes

Ingredients

For the Chicken
  • 1.5 lbs boneless skinless chicken breasts
  • 3 tbsp lime juice fresh
  • 2 tbsp olive oil
  • 2 cloves garlic minced
  • 1/4 cup cilantro chopped
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/2 tsp salt
For the Salad
  • 6 cups romaine lettuce chopped
  • 1 can black beans drained and rinsed, 15 oz
  • 1 cup corn kernels fresh, frozen, or canned
  • 1 cup cherry tomatoes halved
  • 1 avocado sliced
  • 1/2 cup shredded cheese cheddar or Mexican blend
For the Dressing
  • 3 tbsp lime juice fresh
  • 1/4 cup olive oil
  • 1 tbsp honey
  • 2 tbsp cilantro chopped

Equipment

  • Mixing bowls
  • Skillet
  • Whisk

Method

  1. In a bowl, whisk together lime juice, olive oil, minced garlic, chopped cilantro, cumin, chili powder, salt, and pepper.
  2. Add the chicken breasts to the marinade and let sit for at least 15 minutes, or up to 2 hours in the fridge.
  3. Heat a skillet over medium-high heat and cook the chicken for 5-6 minutes per side, until golden brown and cooked through.
  4. Remove the chicken from the pan and let it rest for 5 minutes, then slice into strips.
  5. In a large bowl, layer chopped romaine lettuce, black beans, corn, diced tomatoes, and shredded cheese.
  6. Top the salad with the sliced cilantro lime chicken.
  7. Whisk together the dressing ingredients: lime juice, olive oil, honey, and cilantro.
  8. Drizzle the dressing over the salad and add avocado slices and crushed tortilla strips before serving.

Notes

For extra flavor, char the corn in a dry skillet before adding it to the salad.