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5.0 from 3 votes

Chicken Taco Salad with Cilantro-Lime Vinaigrette

A fresh and hearty chicken taco salad loaded with veggies and drizzled with the most delicious cilantro-lime vinaigrette.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 6 servings
Calories: 591 kcal
Course: Main Course
Cuisine: Mexican

Ingredients

Chicken
  • 1 1/2 pounds chicken tenders
  • 1 tablespoon olive oil
  • 1/4 cup lime juice about 2 limes
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon salt
Cilantro Lime Vinaigrette Dressing
  • 2 cups fresh cilantro leaves
  • 1 cup extra virgin olive oil
  • 1/4 cup lime juice about 2 limes
  • 1/4 cup red wine vinegar
  • 1/4 teaspoon salt
Salad
  • 8 cups spring mix salad greens
  • 1 (15.5 ounce can) red kidney beans drained and rinsed
  • 1 cup frozen corn thawed
  • 1/2 medium red onion diced
  • 1 (2.25 ounce can) sliced black olives drained
  • 2 medium roma tomatoes diced
  • 1 medium avocado sliced

Instructions

    Cup of Yum
  1. Heat a heavy 12-inch skillet or grill pan over medium-high heat.
  2. In a mixing bowl, combine 1 1/2 pounds chicken tenders with 1 tablespoon olive oil, 1/4 cup lime juice, 1 teaspoon chili powder, 1/2 teaspoon ground cumin, 1/4 teaspoon onion powder, 1/4 teaspoon garlic powder, and 1/4 teaspoon cayenne pepper, and 1/4 teaspoon salt. Use tongs to toss until well-coated.
  3. Cook chicken in the skillet for about 4 to 6 minutes per side, until chicken is cooked through to an internal temperature of 165 degrees Fahrenheit.
  4. Make the dressing by placing 2 cups fresh cilantro leaves into a food processor or blender. Add in 1 cup extra virgin olive oil, 1/4 cup lime juice, 1/4 cup red wine vinegar, and 1/4 teaspoon salt. Blend until smooth, about 1 minute.
  5. Rinse and dry 8 cups spring mix salad greensand place into a large serving bowl. Rinse and drain 1 (15.5 ounce can) red kidney beans. Thaw 1 cup frozen corn. Dice 1/2 medium red onion. Drain 1 (2.25 ounce can) sliced black olives. Dice 2 medium roma tomatoes, and slice 1 medium avocado.
  6. Arrange toppings on the salad along with the chicken tenders. Drizzle with dressing just before serving.

Nutrition Information

Serving 1serving Calories 591kcal (30%) Carbohydrates 43g (14%) Protein 36g (72%) Fat 33g (51%) Saturated Fat 5g (25%) Polyunsaturated Fat 4g Monounsaturated Fat 22g Trans Fat 0.01g Cholesterol 73mg (24%) Sodium 470mg (20%) Potassium 1472mg (42%) Fiber 12g (48%) Sugar 3g (6%) Vitamin A 2032IU (41%) Vitamin C 44mg (49%) Calcium 70mg (7%) Iron 5mg (28%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 591

% Daily Value*

Serving 1serving
Calories 591kcal 30%
Carbohydrates 43g 14%
Protein 36g 72%
Fat 33g 51%
Saturated Fat 5g 25%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 22g 110%
Trans Fat 0.01g 1%
Cholesterol 73mg 24%
Sodium 470mg 20%
Potassium 1472mg 31%
Fiber 12g 48%
Sugar 3g 6%
Vitamin A 2032IU 41%
Vitamin C 44mg 49%
Calcium 70mg 7%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.