Chili Lime Chicken Salad
Mix up Taco Tuesday with this chicken salad that features corn, black beans, sauteed peppers, and a spicy chili lime dressing!
Salads are one of the most versatile meals and one of my all-time favorite lunch foods. I could eat salad every single day honestly. Every once in a blue moon, I'll make salad for dinner and I really enjoy making southwest/Tex Mex type of salads on Tuesdays. I just love having corn and black beans in my salad. This particular salad also has a little chili lime ranch dressing that really puts it up on a pedestal for me, a person who doesn't regularly eat or enjoy ranch dressing. This dressing is perfectly seasoned and has the right amount of heat to not overpower the salad, but to give you that little kick that is just perfect for Taco Tuesday.
What you need:
1 lb. boneless, skinless chicken breasts
2 Tbsp. taco seasoning
3 Tbsp. all-purpose flour
2 Tbsp. unsalted butter
Romaine lettuce, chopped
2 red bell peppers, seeded and diced
1 can corn, drained
1 can black beans, rinsed and drained
1 cup cherry or grape tomatoes, halved
Hidden Valley Ranch Chili Lime Dressing
Fresh lime, sliced into wedges
Fresh cilantro, chopped
Directions:
Thinly slice chicken lengthwise or pound to make breasts thinner so they cook evenly. Salt and pepper each breast on both sides.
In a wide bowl, stir taco seasoning and flour together. Dredge chicken breasts through the flour mixture.
In a large skillet, melt butter over medium-high heat. Then add chicken and allow to cook until browned on one side. Flip and continue cooking until done.
Remove chicken from pan, set aside and let cool. Then slice into strips.
Saute red bell pepper in a skillet over medium-high heat until they are tender. Set aside and let cool.
When chicken and peppers have cooled, divide lettuce between serving dishes. Add peppers, corn, beans, and tomatoes. Top with chicken and salad dressing. Serve with lime wedge and cilantro, if desired.
Recipe from The Recipe Critic
Originally posted on Fantastical Sharing of Recipes on April 25, 2018
