YOUR SOLIN GENERATED RECIPE
Crispy Chicken Taco Salad with Zesty Lime Vinaigrette
Savor a vibrant twist on a taco salad featuring crispy seasoned chicken, a colorful medley of fresh produce, and a zesty lime vinaigrette. This balanced bowl delivers a satisfying crunch and a burst of citrus flavor with every bite, making it a perfect option for a healthful lunch or dinner that aligns with clean eating goals.
INGREDIENTS
4 oz Chicken Breast
1 cup chopped Romaine Lettuce
1/4 cup Black Beans (rinsed)
1/4 cup Corn kernels
1/4 cup diced Red Bell Pepper
1/4 Avocado (quartered)
1/2 cup halved Cherry Tomatoes
1/4 cup crushed Tortilla Strips
2 tbsp Fresh Lime Juice
1 tsp Extra Virgin Olive Oil
Cumin, Salt & Black Pepper to taste
PREPARATION
Preheat your oven to 400°F if opting to bake the chicken for extra crispiness, or heat a non-stick skillet over medium-high heat.
Pat the chicken breast dry and season generously with cumin, salt, and black pepper.
For a crispy finish, lightly coat the chicken with a sprinkle of your spices and bake for 20 minutes or until fully cooked, flipping halfway, or pan-sear until golden and cooked through. Once cool, chop or shred the chicken into bite-sized pieces.
In a large bowl, combine chopped romaine lettuce, black beans, corn, diced red bell pepper, halved cherry tomatoes, and avocado pieces.
In a separate small bowl, whisk together fresh lime juice, olive oil, and a pinch of cumin, salt, and pepper to create the zesty lime vinaigrette.
Drizzle the vinaigrette over the salad and toss gently to ensure everything is well coated.
Top the salad with the crispy chicken pieces and sprinkle with crushed tortilla strips for an added crunch.
Serve immediately and enjoy a refreshing and protein-packed meal.