Chile Margarita Chicken Salad
Bright, fresh, and full of bold Southwest flavor, this Chile Margarita Chicken Salad is a perfect example of how simple ingredients can come together to create something vibrant and satisfying.
Servings 4 (Click to scale)
Calories 343kcal
Ingredients
For the Corn & Black Bean Salsa
- 3 Tbsp black beans rinsed and drained
- 3 Tbsp frozen corn thawed
- 3 Tbsp tomatoes diced
- 3 Tbsp red onion chopped
- 1/2 tsp Serrano peppers minced
- 1 Tbsp fresh cilantro chopped
- 1 tsp oil
- 1 tsp fresh lime juice
- 1/4 tsp salt
- 1/4 tsp ground black pepper
For the Chile Margarita Chicken
- 4 ea boneless, skinless chicken breast
- 1 tsp oil
- 2 tsp salt-free taco seasoning
- 1 tsp fresh lime juice
- 1/8 tsp salt
For the Salad
- 6 cup spring mix lettuce
- 1/2 cup corn tortilla chips
- 1/4 cup shredded Monterey jack cheese
- 1/4 cup fresh cilantro chopped
Instructions
For the Corn & Black Bean Salsa
- Mix all ingredients together in a bowl. Transfer to a storage container, cover and refrigerate. Allow the flavors to fuse together for at least 30 minutes.
For the Chile Margarita Chicken
- In a large mixing bowl combine the chicken, oil, seasoning, lime juice and salt. Toss well and set aside for cooking. Pre-heat the oven to 400F degrees. Heat a large skillet to medium high heat. Once the skillet is hot, pan sear the chicken for two minutes on each side. Place the seared chicken on a parchment lined sheet tray. Place the chicken in the oven for 12 to 15 minutes or until the chicken reaches 165F degrees. Remove the chicken from the oven and chill until ready to use.
For the Salad
- In a bowl, arrange 1 1/2 cups of lettuce mix in the bottom of the bowl.
- Arrange 3 ounces of sliced chicken breast.
- Sprinkle salad with 1/4 cup of corn and black bean salsa, 2 Tbsp. crushed tortilla chips, 1 Tbsp. of cheese, and 1 Tbsp. of cilantro.
Nutrition
Calories: 343kcal | Carbohydrates: 28g | Protein: 28g | Fat: 14g | Saturated Fat: 3g | Sodium: 392mg | Fiber: 5g
