Spiced Chicken and Black Bean Taco Salad with Cilantro Lime Vinaigrette

Serves 1
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Directions

  1. 1In a large bowl, whisk the cilantro, lime juice, garlic, agave, Tajín, salt, pepper and olive oil until well combined.
  2. 2In a large bowl, whisk the cilantro, lime juice, garlic, agave, Tajín, salt, pepper and olive oil until well combined.
  3. 3In a large bowl, whisk the cilantro, lime juice, garlic, agave, Tajín, salt, pepper and olive oil until well combined.
  4. 4To the vinaigrette, add the black beans, corn, bell pepper, and red onion and mix well. Set aside.
  5. 5To the vinaigrette, add the black beans, corn, bell pepper, and red onion and mix well. Set aside.
  6. 6To the vinaigrette, add the black beans, corn, bell pepper, and red onion and mix well. Set aside.
  7. 7In a small bowl, mix the salt, garlic powder, oregano, smoked paprika, black pepper, and cumin.
  8. 8In a small bowl, mix the salt, garlic powder, oregano, smoked paprika, black pepper, and cumin.
  9. 9In a small bowl, mix the salt, garlic powder, oregano, smoked paprika, black pepper, and cumin.
  10. 10Pat chicken thighs dry and place on a large plate.
  11. 11Pat chicken thighs dry and place on a large plate.
  12. 12Pat chicken thighs dry and place on a large plate.
  13. 13Press the spice mixture onto both sides of the chicken.
  14. 14Press the spice mixture onto both sides of the chicken.
  15. 15Press the spice mixture onto both sides of the chicken.
  16. 16Heat oil in a large skillet over medium-high heat.
  17. 17Heat oil in a large skillet over medium-high heat.
  18. 18Heat oil in a large skillet over medium-high heat.
  19. 19Add the chicken and cook, undisturbed, until golden brown, 5 to 7 min.
  20. 20Add the chicken and cook, undisturbed, until golden brown, 5 to 7 min.
  21. 21Add the chicken and cook, undisturbed, until golden brown, 5 to 7 min.
  22. 22Flip and cook until the chicken reaches an internal temp of 165°F, 6 to 8 min.
  23. 23Flip and cook until the chicken reaches an internal temp of 165°F, 6 to 8 min.
  24. 24Flip and cook until the chicken reaches an internal temp of 165°F, 6 to 8 min.
  25. 25Transfer chicken to a plate and let rest for 10 minutes.
  26. 26Transfer chicken to a plate and let rest for 10 minutes.
  27. 27Transfer chicken to a plate and let rest for 10 minutes.
  28. 28Cut chicken into cubes.
  29. 29Cut chicken into cubes.
  30. 30Cut chicken into cubes.
  31. 31In the bowl with the vinaigrette and vegetable mixture, add the romaine lettuce, tortilla chips, cotija cheese, pepitas, and avocado and toss to combine.
  32. 32In the bowl with the vinaigrette and vegetable mixture, add the romaine lettuce, tortilla chips, cotija cheese, pepitas, and avocado and toss to combine.
  33. 33In the bowl with the vinaigrette and vegetable mixture, add the romaine lettuce, tortilla chips, cotija cheese, pepitas, and avocado and toss to combine.

Ingredients

  • 0.5 cup finely chopped cilantro
  • 0.5 cup finely chopped cilantro
  • 0.5 cup finely chopped cilantro
  • 0.33 cup lime juice (about 3 to 4 limes)
  • 0.33 cup lime juice (about 3 to 4 limes)
  • 0.33 cup lime juice (about 3 to 4 limes)
  • 2 garlic cloves, grated
  • 2 garlic cloves, grated
  • 2 garlic cloves, grated
  • 2 tsp honey
  • 2 tsp honey
  • 2 tsp honey
  • 2 tsp Tajín
  • 2 tsp Tajín
  • 2 tsp Tajín
  • 0.5 tsp kosher salt
  • 0.5 tsp kosher salt
  • 0.5 tsp kosher salt
  • 0.5 tsp freshly ground black pepper
  • 0.5 tsp freshly ground black pepper
  • 0.5 tsp freshly ground black pepper
  • 0.75 cup extra-virgin olive oil
  • 0.75 cup extra-virgin olive oil
  • 0.75 cup extra-virgin olive oil
  • 1 can (15-oz) black beans, drained and rinsed
  • 1 can (15-oz) black beans, drained and rinsed
  • 1 can (15-oz) black beans, drained and rinsed
  • 1 cup corn kernels
  • 1 cup corn kernels
  • 1 cup corn kernels
  • 1 bell pepper, seeded and diced
  • 1 bell pepper, seeded and diced
  • 1 bell pepper, seeded and diced
  • 0.5 small red onion, thinly sliced
  • 0.5 small red onion, thinly sliced
  • 0.5 small red onion, thinly sliced
  • 1.5 tsp kosher salt
  • 1.5 tsp kosher salt
  • 1.5 tsp kosher salt
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1 tsp dried oregano
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 1 tsp smoked paprika
  • 1 tsp smoked paprika
  • 0.5 tsp black pepper
  • 0.5 tsp black pepper
  • 0.5 tsp black pepper
  • 0.5 tsp ground cumin
  • 0.5 tsp ground cumin
  • 0.5 tsp ground cumin
  • 1.5 lbs boneless, skinless chicken thighs
  • 1.5 lbs boneless, skinless chicken thighs
  • 1.5 lbs boneless, skinless chicken thighs
  • 2 tb avocado oil
  • 2 tb avocado oil
  • 2 tb avocado oil
  • 8 cups chopped romaine lettuce
  • 8 cups chopped romaine lettuce
  • 8 cups chopped romaine lettuce
  • 1 cup crushed tortilla chips
  • 1 cup crushed tortilla chips
  • 1 cup crushed tortilla chips
  • 0.5 cup crumbled cotija cheese
  • 0.5 cup crumbled cotija cheese
  • 0.5 cup crumbled cotija cheese
  • 0.5 cup salted roasted pepitas
  • 0.5 cup salted roasted pepitas
  • 0.5 cup salted roasted pepitas
  • 1 avocado, diced
  • 1 avocado, diced
  • 1 avocado, diced

Equipment

large bowlsmall bowllarge platelarge skillet