Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Ingredients
For the Salad
2 boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon ground cumin
½ teaspoon smoked paprika
½ teaspoon garlic powder
Salt and black pepper, to taste
6 cups chopped romaine lettuce
1 cup black beans, drained and rinsed
1 cup corn, fresh or canned
1 cup cherry tomatoes, halved
1 avocado, diced
½ cup shredded cheddar or Monterey Jack cheese
¼ cup finely chopped red onion
¼ cup chopped fresh cilantro
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For the Dressing
½ cup sour cream or Greek yogurt
¼ cup mayonnaise
2 tablespoons fresh lime juice
1 tablespoon salsa
1 teaspoon honey
½ teaspoon chili powder
¼ teaspoon cumin
Salt and pepper, to taste
Instructions
Season the chicken: Rub the chicken breasts with olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper.
Cook the chicken: Heat a skillet over medium-high heat. Cook the chicken for about 5–7 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C). Let it rest for 5 minutes, then chop into bite-sized pieces.
Make the dressing: Whisk together sour cream, mayonnaise, lime juice, salsa, honey, chili powder, cumin, salt, and pepper until smooth.
Build the salad: Add romaine, black beans, corn, tomatoes, avocado, cheese, red onion, and cilantro to a large bowl.
Add chicken: Top with the chopped chicken and gently toss.
Dress and serve: Drizzle with the Tex-Mex dressing and toss again until evenly coated. Serve immediately.
Optional Toppings
Crushed tortilla chips
Pickled jalapeños
Extra shredded cheese
Sliced green onions
Fresh lime wedges
Pico de gallo
Tip: For the best flavor, grill the seasoned chicken instead of pan-cooking it. The smoky char pairs especially well with the creamy lime dressing.