Healthy Taco Salad with Cilantro Lime Vinaigrette

I love a delicious salad. They are easy to make and can be totally guilt free if you watch what goes into it. This salad is completely healthy. The fats in it are all good fats (avocado and olive oil) and it tastes amazing. You don’t really have to include meat in it if you don’t want to as it is tasty and filling enough on its own. In this updated version of the recipe I’ve included some pan grilled chicken. Tasty, refreshing, and easy on the love handles. What more could you ask for from a salad?

In this recipe I use my new cast iron grill pan

to cook the chicken. I got it for Christmas and I’ve been using it a ton ever since. We move from California to Utah last Fall and I’ve been learning why regular people don’t grill year round. It gets cold standing outside at that grill! Thanks to my new grill pan I can at least get a similar experience indoors. I still miss my outdoor grill and can’t wait for spring!

 

Ready In: 20 minutes

Yield: Serves 4

Ingredients

1 pound chicken tenders

1 tablespoon olive oil

2 limes, juiced

1 teaspoons chili powder

1/2 teaspoons ground cumin

1/4 tsp onion powder

1/4 tsp garlic powder

1/4 tsp cayenne pepper

8 cups mixed greens

2 cups cooked dark red kidney beans

1 cup frozen corn, thawed

1/2 small onion, diced

1 ( 2.25 oz) can sliced black olives

2 roma tomatoes, diced

1 avocado, peeled, pitted, and sliced

Instructions 

1. Heat a grill pan (or heavy skillet) over medium-high heat.

2. In a medium-size mixing bowl combine chicken tenders with olive oil, lime juice, chili powder, cumin, onion powder, garlic powder, and cayenne pepper.

3. Cook chicken in grill pan until cooked through, about 2-3 minutes per side.

4. Put rinsed salad greens into a bowl. Top with bean mixture, corn, onion, olives, tomatoes, and avocado. Serve topped with chicken and cilantro-lime vinaigrette.

 

For the Cilantro Lime Vinaigrette:

Ingredients

2 cups loosely packed cilantro leaves

1 lime, juiced

1 tablespoon red wine vinegar

1/4 tsp salt

1/3 cup extra virgin olive oil

Instructions

1. Place all ingredients in a food processor or a blender and blend for 60-90 seconds.

2. Serve drizzled on salad.

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