Description
This Cilantro Lime Chicken Taco Salad is a vibrant and fresh dish featuring tender, juicy chicken marinated in cilantro lime, combined with crisp romaine lettuce, cherry tomatoes, bell peppers, black beans, fresh corn, creamy grated cheddar, and ripe avocados. Finished with crunchy tortilla chips and drizzled with a zesty, sweet, and tangy Creamy Baja Catalina Dressing made from ketchup, red wine vinegar, mayonnaise, sour cream, and a reserved marinade, this salad offers a delightful combination of textures and flavors perfect for a quick, satisfying meal.
Ingredients
Salad
- 1 recipe Cilantro Lime Chicken
- 1 large head romaine lettuce, chopped
- 1 cup cherry tomatoes, halved or quartered (or 2 roma tomatoes, chopped)
- 1 orange or red bell pepper, chopped
- 1 cup black beans, drained and rinsed
- Corn from 2 ears sweet corn (raw)
- 1/2 cup finely grated sharp cheddar cheese (or more to taste)
- 2 avocados, chopped
- Tortilla chips or tortilla strips, slightly crushed, to taste (the more the better!)
Creamy Baja Catalina Dressing
- 1/4 cup ketchup
- 1/4 cup red wine vinegar
- 3 tablespoons sugar (more or less to taste, start with less)
- 1/4 cup mayonnaise
- 1/4 cup sour cream (may substitute yogurt)
- 1 tablespoon reserved Cilantro Lime Marinade from chicken preparation
Instructions
- Prepare Chicken: Cook the Cilantro Lime Chicken according to the recipe directions. Reserve 1 tablespoon of the marinade before cooking to use in the dressing. Once cooked, slice or chop the chicken into bite-sized pieces.
- Make the Dressing: In a medium bowl, whisk together ketchup, red wine vinegar, sugar, mayonnaise, sour cream, and the reserved 1 tablespoon of Cilantro Lime Marinade until smooth. Refrigerate the dressing for at least 30 minutes to let the flavors meld. The dressing can be stored in an airtight container in the refrigerator for up to 7 days.
- Assemble Salad: In a large bowl, combine the chopped romaine lettuce, cherry tomatoes, chopped bell pepper, black beans, raw corn kernels, grated sharp cheddar cheese, chopped avocados, and chopped or sliced Cilantro Lime Chicken. Toss gently to mix all ingredients evenly.
- Add Crunch: Just before serving, sprinkle the salad with crushed tortilla chips or tortilla strips for satisfying crunch.
- Serve with Dressing: Drizzle individual salad servings with the desired amount of the Creamy Baja Catalina Dressing. Optionally season with additional salt, pepper, hot sauce, or lime juice to taste and enjoy immediately for maximum freshness and texture.
Notes
- Using fresh corn kernels adds a sweet crunch that pairs wonderfully with the creamy dressing.
- The reserved marinade adds a burst of cilantro-lime flavor to the dressing, making it uniquely delicious.
- For a lighter dressing, substitute sour cream with plain yogurt.
- Prepare the chicken ahead of time to save on meal prep.
- This salad is best served immediately after assembling to keep the tortilla chips crunchy.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican
