Fiesta Chicken Salad
Brighten up your mealtime with this Fiesta Chicken Salad, a vibrant, flavor-packed dish that’s as colorful as it is delicious! Juicy, pan-seared chicken breasts seasoned with chili powder and cumin are sliced and served over a crisp romaine lettuce base, loaded with fresh cherry tomatoes, sweet corn, black beans, creamy avocado, and sharp cheddar cheese. A zesty lime-infused ranch dressing ties everything together, creating a perfect balance of smoky, tangy, and creamy flavors. Topped with a sprinkle of cilantro and optional crunchy tortilla strips, this easy-to-make salad is a lunch or dinner option that feels indulgent yet wholesome. Ready in just 35 minutes and full of protein and veggies, this Fiesta Chicken Salad is ideal for busy weeknights or summer gatherings.
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 2 tablespoons Olive oil
- 1 teaspoon Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 cups Romaine lettuce
- 1 cup Cherry tomatoes
- 1 cup Corn kernels (cooked or canned)
- 1 cup Black beans (rinsed and drained)
- 0.5 cup Red onion, diced
- 0.25 cup Cilantro, chopped
- 1 piece Avocado, diced
- 0.5 cup Shredded cheddar cheese
- 0.5 cup Ranch dressing
- 1 tablespoon Fresh lime juice
- 0.5 cup Tortilla strips (optional)
Instructions
Preheat a skillet over medium heat and add olive oil to coat the pan.
Season the chicken breasts with chili powder, ground cumin, salt, and black pepper on both sides.
Cook the chicken in the skillet for 7-8 minutes on each side, or until the internal temperature reaches 165°F (74°C). Remove from heat and let the chicken rest for 5 minutes before slicing it into thin strips.
While the chicken cooks, prepare the salad base by chopping the romaine lettuce and placing it into a large salad bowl.
Halve the cherry tomatoes, dice the red onion, and chop the cilantro. Add these to the bowl along with the corn kernels, black beans, diced avocado, and shredded cheddar cheese.
In a small bowl, mix the ranch dressing with fresh lime juice to create a zesty dressing.
Add the sliced chicken on top of the salad and drizzle the dressing evenly over the bowl.
Toss the salad gently to combine all the ingredients.
Garnish with optional tortilla strips for added crunch, and serve immediately.
Nutrition Facts
Calories |
2249 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.3 g | 177% | |
| Saturated Fat | 30.4 g | 152% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 306 mg | 102% | |
| Sodium | 5306 mg | 231% | |
| Total Carbohydrate | 159.2 g | 58% | |
| Dietary Fiber | 38.3 g | 137% | |
| Total Sugars | 22.8 g | ||
| Protein | 118.3 g | 237% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 754 mg | 58% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 3342 mg | 71% | |
*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.
