Mexican Chicken Salad with Lime Dressing

Food and prop styling by Shiri Feldman
Food prep and styling by Chef Suzie Gornish
Photography by Felicia Perretti

This salad is packed with vibrant flavors and textures, making it the perfect summer celebration salad.

SERVES 4–6

Chicken

• 1 lb (450 g) chicken breast, thinly sliced
• 2 Tbsp olive oil
• juice of 1 lime
• 1 tsp chili powder
• ½ tsp paprika
• 1 tsp granulated onion
• 1 tsp kosher salt
• 1 tsp coarse black pepper

Salad

• 6 cups mixed salad greens
• 1 cup cooked corn kernels (fresh or canned)
• 1 15½-oz (440-g) can black beans, drained and rinsed
• 1 red bell pepper, diced
• ½ red onion, thinly sliced
• 1 tomato, diced
• 1 ripe avocado, cubed
• ½ cup chopped fresh cilantro
• 2 Tbsp pickled jalapeño rings, chopped (optional but recommended)
• 2 cups tortilla chips, slightly crushed

Lime Dressing

• 4 Tbsp fresh lime juice
• 4 Tbsp olive oil
• 1 tsp honey or maple syrup
• 1 tsp Dijon mustard
• 1 clove garlic, minced
• 1 tsp kosher salt
• ½ tsp coarse black pepper

Preheat your grill or grill pan over medium-high heat.

In a small bowl, combine all the chicken ingredients and mix well so that chicken is evenly coated in spices.

Grill the chicken breasts for about 2–3 minutes per side or until cooked through. Remove from the grill and let rest for a few minutes. Slice the chicken into thin strips.

In a large salad bowl, combine the salad greens, corn kernels, black beans, diced red bell pepper, sliced red onion, diced tomato, cubed avocado, chopped cilantro, and pickled jalapeño rings.

In a separate small bowl, whisk together all the dressing ingredients until well combined.

Drizzle the lime dressing over the salad ingredients and toss gently to coat.

Divide the salad onto individual plates or bowls. Top with the grilled chicken slices and sprinkle with tortilla chips.

Serve immediately and enjoy!

(Originally featured in Family Table, Issue 853)