Chicken Taco Salad Recipe with Avocado Lime Dressing
Change up the old classic with this brand new delicious twist for a Taco Salad Recipe with Chicken and Avocado Lime Dressing!
Servings: 6
Prep Time: 20 minutesminutes
Cook Time: 15 minutesminutes
Total Time: 35 minutesminutes
Ingredients
For the Chicken:
1teaspoonof onion powder
1teaspoonof garlic powder
1teaspoonof cumin
1teaspoonof chili powder
1teaspoonof paprika
1teaspoonof dry oregano
1 to 1 ½teaspoonsof Kosher salt
3boneless skinless chicken breasts
1tablespoonof olive oil
For the Salad:
4seeded and small diced vine ripe tomatoes
½peeled and small diced yellow onion
1seeded and small diced jalapeño
juice of 1 lime
2tablespoonsof chopped cilantro
12cupsof packed spring mix lettuce
2thinly sliced watermelon radishes
1cupof cooked corn kernels
1thinly sliced cucumber
1cupof sliced assorted cherry tomatoes
1 15-ouncecan of rinsed black beans
4peeled, seeded and sliced avocados
1cupof shredded chihuahua cheese
1bag of tortilla chips
Kosher salt and fresh cracked pepper to taste
For the Dressing:
1cupof mayonnaise
½cupof buttermilk
1peeled and seeded avocado
¾teaspoonof onion powder
¾teaspoonof garlic powder
½teaspoonof Kosher salt
½cupof cilantro leaves
juice of 1 lime
Kosher salt and fresh cracked pepper to taste
Instructions
Chicken: combine all seasonings together in a small bowl and generously season the chicken breasts on all sides. Note there may be some seasoning left over.
heat the olive oil in a large sauté pan over medium-high heat and cook the chicken on each side until golden brown and cooked throughout, about 5 to 6 minutes per side. Rest the chicken and slice.
Pico: In a medium-size bowl mix together the diced tomatoes, onions, jalapeño, lime juice, cilantro leaves, and salt and pepper until combined and keep cool before serving.
Dressing: Add all ingredients to a blender and blend on high speed until smooth. keep cool before serving.
To Serve: In a large bowl add in the spring mix lettuce and then top off with sliced chicken, pico de gallo, radishes, cucumbers, cherry tomatoes, black beans, avocado, corn, cheese, and tortilla chips. Serve the dressing on the side.
Notes
Chef Notes:
Don't feel like you have to use every ingredient in this recipe.
Get creative with toppings to this taco salad recipe and feel free to swap out for your favorites.
There will be leftover spice rub which is great to use in other recipes.
If you are getting nervous that you are burning the chicken while pan searing it add it to the oven at 375° for 10 minutes after you flip over the chicken for the first time.
If there is any pico de gallo leftover, this is great to use as a dip with chips
You can serve this in a single serving bowl, make it a bar where all of the ingredients are served separately and people can add on what they want, or serve it in a large bowl and mix it ahead of time and people can take as much as they want.