How To Make Chili Lime Chicken Salad
This chicken salad is probably the most vibrant plate of food you’ll ever make. Crisp breaded chicken is served with corn, tomatoes, lettuce, & black beans.
Serves:
Ingredients
- 1lbboneless skinless chicken breasts
- 2tbsptaco seasoning
- 3tbspwhite flour
- 2tbspbutter
- 2headsromaine lettuce
- 2red bell peppers
- 1cancorn
- 1canblack beans,drained and rinsed
- 1cupcherry tomatoes,halved
- fresh lime,optional
- fresh cilantro,optional
Instructions
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Remove fat from the chicken breasts and then either pound the chicken to even, thin pieces or slice large breasts evenly in 2 halves. Salt and pepper the chicken pieces.
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In a bowl, stir together the taco seasoning and white flour. Generously dredge each piece of the chicken breasts in this mixture.
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Warm a large, non-stick (12-inch) skillet to medium high heat. Add in the butter. Once the butter is melted, add the chicken to a single layer in the skillet.
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Cook for 3 minutes on one side and then flip to the other side and cook for another 4 to 6 minutes or until chicken is cooked through (Registers 165 degrees F with a meat thermometer.) Set aside to allow to cool and then thinly slice.
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Wash and VERY thoroughly dry the lettuce. Coarsely chop and place in a large bowl.
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Remove the stems and seeds and slice the red pepper into strips. Place in a dry skillet over medium-high heat and stir occasionally until tender. Allow to cool and then add to salad.
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Add in the corn, the black beans, and the cherry tomatoes to the salad.
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Generously dress with the salad dressing and enjoy immediately.
Nutrition
- Calories: 455.06kcal
- Fat: 11.17g
- Saturated Fat: 4.62g
- Trans Fat: 0.24g
- Monounsaturated Fat: 2.51g
- Polyunsaturated Fat: 1.69g
- Carbohydrates: 53.96g
- Fiber: 19.41g
- Sugar: 10.25g
- Protein: 39.54g
- Cholesterol: 98.05mg
- Sodium: 643.07mg
- Calcium: 180.61mg
- Potassium: 1930.99mg
- Iron: 6.86mg
- Vitamin A: 1558.89µg
- Vitamin C: 114.32mg
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