Ingredients
Chicken and Seasoning
- ½ of a small chicken breast
- 2 Tablespoons taco seasoning
- 1 Tablespoon avocado oil (can substitute vegetable, canola, or olive oil)
Salad Base
- 1 ½ cups chopped romaine lettuce
- 4 cherry tomatoes
- ¼ cup black beans (drained and rinsed)
- ¼ cup corn
- 1/8 cup black olives
- 4 slices bell peppers (any color)
- 1 jalapeno pepper (seeded & diced)
Toppings and Dressing
- 2 Tablespoons guacamole
- 2 Tablespoons sour cream
- 2 sprigs fresh cilantro
- ¼ cup tortilla strips
- ½ cup Mexican cheese (shredded)
- 2 Tablespoons Cilantro Lime Dressing
- 2 lime wedges (optional)
Instructions
- Prepare the skillet and season the chicken: Heat the avocado oil in a cast iron skillet over medium-high heat. Generously season both sides of half a small chicken breast with taco seasoning.
- Sear the first side: Place the chicken in the heated skillet and let it cook undisturbed for 5 minutes to create a deep golden brown crust. Wait until the chicken naturally releases from the skillet before attempting to flip.
- Flip and cook the other side: Using kitchen tongs, carefully flip the chicken to the other side and sear for another 4-5 minutes. Slightly decrease the heat if necessary to prevent burning while ensuring the chicken cooks thoroughly.
- Rest the chicken: Remove the chicken from heat and let it sit for at least 5 minutes to allow the juices to redistribute, ensuring it stays moist upon slicing.
- Assemble the salad: In a large bowl or pie dish, place the chopped romaine lettuce as the base. Layer on the sliced chicken, cherry tomatoes, black beans, corn, black olives, bell peppers, diced jalapeno, guacamole, sour cream, fresh cilantro sprigs, tortilla strips, shredded Mexican cheese, and drizzle the Cilantro Lime Dressing evenly over the salad.
- Garnish and serve: Optionally, add lime wedges on the side for extra zest and serve immediately to enjoy the fresh, vibrant flavors.
Notes
- Use a cast iron skillet or any heavy-bottomed skillet for best searing results.
- Chicken breast size may vary; adjust cooking time accordingly to ensure it is fully cooked.
- For less heat, remove all seeds from the jalapeno or omit it entirely.
- Can substitute shredded cheddar or Monterey Jack cheese if Mexican cheese blend is unavailable.
- To make this recipe gluten-free, verify that taco seasoning and tortilla strips are certified gluten-free.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Frying
- Cuisine: Southwest American
