Chili Lime Chicken and Mexi Ranch Salad
Savor the bold and vibrant flavors of the Southwest with this Chili Lime Chicken and Mexi Ranch Salad, a perfect combination of zesty marinated chicken and fresh, colorful veggies. Juicy, lime-infused chicken breasts are expertly grilled to perfection, layering smoky notes from chili powder, garlic powder, and paprika. Paired with a crisp romaine base studded with sweet corn, black beans, and juicy cherry tomatoes, this hearty salad is topped with shredded cheddar cheese and crunchy tortilla strips for the ultimate texture contrast. A drizzle of creamy Mexi Ranch dressing ties it all together, delivering a tangy, slightly spicy finish that's irresistible. Ready in just 30 minutes and serving two, this quick and easy recipe is perfect for weeknight dinners or light lunches full of protein and flavor. Whether you're a fan of bold Tex-Mex-inspired dishes or looking for an exciting twist to your salad routine, this recipe is sure to delight your taste buds!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 3 tablespoons Fresh lime juice
- 1 teaspoon Chili powder
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 4 cups Romaine lettuce, chopped
- 1 cup Cherry tomatoes, halved
- 0.5 cup Sweet corn, drained
- 0.5 cup Black beans, rinsed and drained
- 0.5 cup Shredded cheddar cheese
- 0.5 cup Tortilla strips
- 2 tablespoons Fresh cilantro, chopped
- 0.5 cup Mexi Ranch dressing (store-bought or homemade)
Instructions
In a small bowl, whisk together olive oil, lime juice, chili powder, garlic powder, paprika, salt, and black pepper.
Place the chicken breasts in a zip-top bag or shallow dish and pour the marinade over the chicken. Let it marinate for at least 15 minutes (or up to 2 hours in the refrigerator).
Heat a skillet or grill pan over medium-high heat. Add the marinated chicken breasts and cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F (74°C). Remove the chicken from the heat and let it rest for 5 minutes before slicing.
While the chicken is resting, prepare the salad base by combining chopped romaine lettuce, cherry tomatoes, sweet corn, black beans, and shredded cheddar cheese in a large bowl.
Slice the cooked chicken into thin strips and arrange them on top of the salad.
Drizzle the Mexi Ranch dressing over the salad and sprinkle with tortilla strips and fresh cilantro for garnish.
Serve immediately and enjoy this flavorful and satisfying dish!
Nutrition Facts
Calories |
1999 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.1 g | 149% | |
| Saturated Fat | 29.1 g | 146% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 396 mg | 132% | |
| Sodium | 3292 mg | 143% | |
| Total Carbohydrate | 96.7 g | 35% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 20.5 g | ||
| Protein | 146.2 g | 292% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 711 mg | 55% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 3023 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
