Grilled Chicken Taco Salad

This Grilled Chicken Taco Salad is a fun switch-up on traditional taco salad. Chicken thighs are tossed and marinated lime zest and juice, homemade chicken taco seasoning and a little olive oil, grilled and served over chopped romaine with black beans, avocado, grilled corn, tomatoes and peppers. Serve with corn chips or tortilla strips and drizzle with an incredible homemade southwest salad dressing.

Course Salads

Cuisine Tex Mex

Keyword ancho, chicken, salad, taco

Prep Time 25

Cook Time 15

Total Time 40

Servings servings

Calories 628

Author Laurie McNamara

Ingredients

THE MARINADE:

1 tablespoons olive oil or avocado oil (use an oil safe for high temp cooking)
1 lime lime zested and juiced
2 tablespoons chicken taco seasoning
3/4 teaspoon kosher salt
1 to 1¼ pounds boneless skinless chicken thighs

FOR THE SALAD

2 medium ears sweet corn grilled
2 medium romaine lettuce heads chopped
1/2 cup cooked black beans more or less to preference
3/4 cup red bell pepper seeded and diced
3/4 cup tomatoes halved cherry or seeded and diced roma
1/2 cup red onion finely diced
4 ounces sharp cheddar cheese freshly grated, more or less to taste
1 medium avocado diced
1/2 cup homemade southwest dressing more or less to preference

ADDITIONAL OPTIONAL TOPPINGS:

corn chips fritos, tortilla chips or tortilla strips
sliced jalapeños
green onions
sliced black olives
hot sauce
cilantro finely chopped
lime wedges for serving

US Customary - Metric

Instructions

Make the southwest dressing (or dressing of choice) and refrigerate.

FOR THE CHICKEN:

In a medium mixing bowl, measure and add oil, the zest and juice from 1 lime, kosher salt and chicken taco seasoning. Stir to combine. Add in chicken thighs to the marinade and toss to coat and set off to the side.
Preheat your grill to 400°F to 450°F.
Once your grill has preheated, toss a couple of ears of corn in a little oil and grill until slightly charred on all sides. Remove, let cool and they cut the kernels off of the cob.
Next, grill the chicken thighs for 4 minutes a side or until fully cooked. Allow the chicken to rest while you prep the rest of the salad ingredients. Once cooled down to room temperature, slice or coarsely chop.

BUILD THE SALAD:

In shallow bowls, divide and add the chopped romaine, tomatoes, black beans, grilled corn, avocado, bell peppers, red onions, cheddar cheese and corn chips (if desired) . Drizzle with 2 tablespoons salad dressing (more or less to preference) and sprinkle with chopped fresh cilantro.

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Nutrition