Spiced Chicken and Black Bean Taco Salad with Cilantro Lime Vinaigrette

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

Serves 1

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Spiced Chicken and Black Bean Taco Salad with Cilantro Lime Vinaigrette

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Serves 1

Directions

1In a large bowl, whisk the cilantro, lime juice, garlic, agave, Tajín, salt, pepper and olive oil until well combined.
2To the vinaigrette, add the black beans, corn, bell pepper, and red onion and mix well. Set aside.
3In a small bowl, mix the salt, garlic powder, oregano, smoked paprika, black pepper, and cumin.
4Pat chicken thighs dry and place on a large plate.
5Press the spice mixture onto both sides of the chicken.
6Heat oil in a large skillet over medium-high heat.
7Add the chicken and cook, undisturbed, until golden brown, 5 to 7 min.
8Flip and cook until the chicken reaches an internal temp of 165°F, 6 to 8 min.
9Transfer chicken to a plate and let rest for 10 minutes.
10Cut chicken into cubes.
11In 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
0.33 cup lime juice (about 3 to 4 limes)
2 garlic cloves, grated
2 tsp honey
2 tsp Tajín
0.5 tsp kosher salt
0.5 tsp freshly ground black pepper
0.75 cup extra-virgin olive oil
1 can (15-oz) black beans, drained and rinsed
1 cup corn kernels
1 bell pepper, seeded and diced
0.5 small red onion, thinly sliced
1.5 tsp kosher salt
1 tsp garlic powder
1 tsp dried oregano
1 tsp smoked paprika
0.5 tsp black pepper
0.5 tsp ground cumin
1.5 lbs boneless, skinless chicken thighs
2 tb avocado oil
8 cups chopped romaine lettuce
1 cup crushed tortilla chips
0.5 cup crumbled cotija cheese
0.5 cup salted roasted pepitas
1 avocado, diced

Equipment

large bowlsmall bowllarge platelarge skillet

Spiced Chicken and Black Bean Taco Salad with Cilantro Lime Vinaigrette

Spiced Chicken and Black Bean Taco Salad with Cilantro Lime Vinaigrette

Directions

Ingredients

Equipment

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