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Tex-Mex Chopped Chicken Salad with Cilantro-Lime Dressing
Tex-Mex Chopped Chicken Salad with Cilantro-Lime Dressing
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Prep Time:
25 minutes
Cook Time:
10 minutes
Total Time:
35 minutes
Tex-Mex chicken salad with cilantro lime dressing combining seasoned chicken, tortilla chips, and roasted corn for a crunchy, craveable dish.
Ingredients:
  • For the salad
  • 6 cups Romaine lettuce, chopped and packed
  • 1 medium red pepper, diced
  • 1 cup English or Persian cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 3 scallions, thinly sliced
  • 1 tablespoon plus1 teaspoon extra-virgin olive oil
  • 1 1/2 cups fresh corn kernels (2 medium ears) or frozen and thawed
  • 3/4 teaspoon kosher salt, divided
  • 1 pound boneless, skinless chicken thighs
  • 1 tablespoon taco seasoning mix
  • 12 corn tortilla chips
  • 1/4 cup crumbled Cotija cheese
  • For the dressing
  • 1 tablespoon lime juice
  • 1 tablespoon white wine vinegar
  • 1/2 teaspoon honey
  • 1/2 teaspoon cumin
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 cup cilantro leaves, lightly packed
  • 1/4 cup extra-virgin olive oil
Instructions:
  • Prepare salad: Toss together the lettuce, red pepper, cucumber, tomatoes, and scallions in a spacious serving bowl. Keep aside.
  • Achieve a smoky flavor: Heat 1 teaspoon of olive oil in a medium or large heavy-bottomed skillet over high heat. Add the corn once the oil is hot. Sprinkle 1/4 teaspoon of salt over the corn, cook until charred in spots and tender, stirring occasionally, for about 3 minutes. Then, transfer to a plate.
  • Coat the chicken: Rub the taco seasoning and 1/2 teaspoon salt onto the chicken, ensuring it is fully seasoned and coated.
  • Sear the chicken: Heat 1 tablespoon of olive oil in the same skillet used for the corn over medium-high heat. Once the oil is hot, add the chicken and brown one side until opaque halfway up, about 4 to 5 minutes. Flip and cook the second side until fully browned and cooked through, about 3 to 5 minutes more.
  • Prepare the chicken: Place the cooked chicken on a cutting board. Once it has cooled slightly, chop it into bite-sized pieces.
  • Prepare the salad dressing: In a blender, combine lime juice, vinegar, honey, cumin, salt, pepper, cilantro, and olive oil. Blend until smooth, adding 1 tablespoon of water if necessary. Alternatively, finely chop the cilantro, place it in a bowl, and whisk together all dressing ingredients until smooth.
  • To serve the salad, simply combine corn and chicken with the salad ingredients in a bowl. Sprinkle tortilla chips on top. Drizzle two-thirds of the dressing, toss gently. Add more dressing if desired, toss again. Distribute the salad into 4 bowls, sprinkle with crumbled Cotija cheese, and serve.

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