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
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.
