Ingredients

1 ½ pounds chicken breasts (2 large breasts)

2 tablespoons taco seasoning (store bought or homemade)

2 teaspoons kosher salt

2 tablespoons olive oil

2 heads romaine (chopped)

15.5 ounce can black beans (drained and rinsed)

8 ounces corn

1 pint cherry tomatoes (halved or quartered)

12 ounces roasted pepper (chopped)

1 large avocado (diced)

1 small red onion (thinly sliced)

1 medium jalapeño (optional)

¼ cup cilantro (chopped)

1 cup cilantro (packed, stems and leaves)

½ small avocado

½ cup plain Greek yogurt (or use dairy-free yogurt)

1 medium lime (juiced)

1-2 cloves garlic

1 teaspoon taco seasoning

1 teaspoon kosher salt (more to taste)

2 tablespoons water (more if needed to thin out dressing)

Instructions

Step 1: Cut the chicken breasts diagonally in half to create 4 pieces. Season them with salt and taco seasoning.

Step 2: Heat a large skillet over medium heat. Add olive oil and place the chicken in the skillet. Cook covered for 5 minutes, then flip and cook for another 4-5 minutes or until the internal temperature reaches 165°F. Remove chicken and let rest to cool.

Step 3: While the chicken cooks, chop all the vegetables and drain and rinse the black beans.

Step 4: Prepare the dressing by combining cilantro, avocado, Greek yogurt, lime juice, garlic, taco seasoning, salt, and 1 tablespoon water in a blender or tall container. Blend until smooth, adding more water as needed to reach your desired consistency. Adjust seasoning to taste.

Step 5: Assemble the salad by layering chopped romaine on the base, then add black beans, corn, tomatoes, roasted peppers, avocado, red onion, jalapeño (if using), and chopped cilantro. Slice the rested chicken and arrange it on top. Drizzle generously with the cilantro-lime dressing before serving.

Tips & Variations

For extra smoky flavor, grill the chicken instead of cooking it in a skillet.

Swap black beans for pinto or kidney beans for a different texture.

Add crushed tortilla chips or toasted pepitas for added crunch.

Use a dairy-free yogurt to keep the dressing vegan-friendly.

If you prefer less heat, omit the jalapeño or remove the seeds before adding.

FAQs

Can I make this salad ahead of time?

Yes, you can prep the chicken and chop the vegetables in advance, but assemble the salad right before serving to maintain freshness and prevent sogginess.

What can I substitute for the taco seasoning?

If you don’t have taco seasoning, you can mix chili powder, cumin, paprika, garlic powder, onion powder, and a pinch of cayenne pepper to create a similar flavor blend.