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Chili Lime Chicken Salad

A bright, crunchy salad topped with seasoned pan-seared chicken and chili-lime dressing.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 4 servings

Ingredients

  • 1 pound boneless skinless chicken breasts pounded to even thickness
  • salt to taste
  • ground black pepper to taste
  • 2 tablespoons taco seasoning
  • 3 tablespoons all-purpose flour
  • 2 tablespoons unsalted butter
  • 4 cups chopped romaine lettuce
  • 2 cups sliced red bell pepper
  • 1 15-ounce can corn drained and rinsed
  • 1 15-ounce can black beans drained and rinsed
  • 1 cup cherry tomatoes halved
  • 1/2 cup Hidden Valley Chili Lime Dressing

Instructions

  • Place the chicken breasts between plastic wrap and pound to an even thickness.
  • Season both sides of the chicken with salt and ground black pepper.
  • In a small bowl, combine 2 tablespoons taco seasoning and 3 tablespoons all-purpose flour. Sprinkle the mixture over the chicken and toss or pat to coat evenly; discard any leftover seasoning.
  • Heat a 12-inch skillet over medium-high heat and melt 2 tablespoons unsalted butter.
  • Add the coated chicken to the skillet in a single layer and cook 3 minutes without moving, then flip and cook another 4–6 minutes until the chicken reaches 165°F (74°C).
  • Remove the chicken from the skillet and set aside to cool, then slice into thin strips.
  • In a large bowl add 4 cups chopped romaine lettuce and set aside.
  • In the same skillet (dry) over medium-high heat, add the 2 cups sliced red bell pepper and cook about 2 minutes until slightly tender; remove and let cool.
  • Add the cooled peppers, drained corn, drained black beans, 1 cup halved cherry tomatoes, and sliced chicken to the bowl with the lettuce.
  • Drizzle with 1/2 cup Hidden Valley Chili Lime Dressing, toss gently to combine, and serve immediately.

Equipment

  • 12-inch skillet
  • Cutting Board
  • Chef’s knife
  • Large Bowl
  • Small Bowl
  • Measuring Spoons

Notes

  • Pound chicken to an even thickness for even cooking.
  • Discard any leftover seasoning mixture after coating the chicken.
  • Use a meat thermometer to ensure chicken reaches 165°F (74°C).
  • Drain and rinse canned beans and corn to reduce sodium.