Salsa Chicken Salad
Bursting with vibrant flavors and wholesome ingredients, this Salsa Chicken Salad is a fresh and hearty meal perfect for lunch or dinner. Juicy, seasoned chicken breasts are pan-seared with smoky paprika and shredded to perfection, then tossed with crisp romaine lettuce, sweet cherry tomatoes, and crunchy cucumbers. A zesty salsa-based dressing, blended with sour cream or Greek yogurt and a splash of lime juice, ties everything together with a creamy, tangy kick. Topped with cheddar cheese and a sprinkle of fresh cilantro, this salad is as delicious as it is colorful. Ready in just 30 minutes, it's an easy, gluten-free recipe that's packed with protein, ideal for busy weeknights or whenever you’re craving a Tex-Mex-inspired dish.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 1 teaspoon Ground black pepper
- 1 teaspoon Smoked paprika
- 4 cups Romaine lettuce
- 1 cup Cherry tomatoes
- 0.5 pieces Cucumber
- 0.25 pieces Red onion
- 1 cup Corn kernels (cooked or canned, drained)
- 0.5 cup Shredded cheddar cheese
- 2 tablespoons Fresh cilantro (optional)
- 0.5 cup Salsa (store-bought or homemade)
- 2 tablespoons Sour cream or plain Greek yogurt
- 1 tablespoon Lime juice
Instructions
Preheat a skillet over medium heat and add the olive oil.
Season the chicken breasts with salt, ground black pepper, and smoked paprika.
Cook the chicken breasts in the skillet for 6-7 minutes per side, or until they are cooked through and the internal temperature reaches 165°F (74°C). Remove from heat and let rest for 5 minutes before shredding with two forks.
While the chicken is cooking, prepare the vegetables: chop the romaine lettuce, halve the cherry tomatoes, slice the cucumber into thin rounds, and finely dice the red onion.
In a large salad bowl, combine the romaine lettuce, cherry tomatoes, cucumber slices, red onion, corn kernels, and shredded cheddar cheese.
In a small bowl, whisk together the salsa, sour cream (or Greek yogurt), and lime juice to make the dressing.
Add the shredded chicken to the salad bowl, then drizzle the salsa dressing over the top.
Gently toss the salad to combine all ingredients evenly.
Garnish with fresh cilantro, if desired, and serve immediately.
Nutrition Facts
Calories |
315 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.1 g | 17% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 930 mg | 40% | |
| Total Carbohydrate | 16.7 g | 6% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 5.5 g | ||
| Protein | 33.8 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 152 mg | 12% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 633 mg | 13% | |
*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.
