Habañero-Spiced Taco Salad with Cilantro-Lime Baked Chicken

Name: Habañero-Spiced Taco Salad with Cilantro-Lime Baked Chicken
Total time: 30 min
Yield: 2 serving(s)
Ingredients: 2 skinless, boneless chicken breasts; 2 tablespoons olive oil; ¼ teaspoon sea salt; ¼ teaspoon fresh ground pepper; ½ cup fresh cilantro, chopped; ¼ cup grapeseed oil; 1 lime, juiced; ¼ teaspoon cumin; ¼ teaspoon garlic powder; 1 pinch ground habañero pepper; 1 ear sweet corn, kernels stripped; 8 ounces canned black beans, drained and rinsed; ¼ teaspoon cumin; ¼ teaspoon chili powder; ¼ teaspoon smoked paprika; ¼ teaspoon sea salt; 1 pinch ground habañero pepper; 4 cups arugula; 1 cup crumbled corn chips; 1 tomato, halved and sliced; ½ avocado, sliced; ½ cup shredded Cheddar cheese

Nicole J Corbo

Habañero-Spiced Taco Salad with Cilantro-Lime Baked Chicken

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This taco salad is like a fiesta in every bite! Start by preparing chicken breast in a marinade of fresh cilantro, lime juice, cumin, garlic, and a pinch of spicy dried habanero pepper. This flavorful chicken is baked and then sliced for the salad. Meanwhile, a rustic corn and black bean salsa is seasoned with cumin, chili powder, and smoked paprika. Everything is presented on a bed of peppery arugula and topped with tomatoes, avocado, cheese and corn chips.

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Servings: 2

Ready in: 30min PT30M

Ingredients

2 skinless, boneless chicken breasts
2 tablespoons olive oil
¼ teaspoon sea salt
¼ teaspoon fresh ground pepper
½ cup fresh cilantro, chopped
¼ cup grapeseed oil
1 lime, juiced
¼ teaspoon cumin
¼ teaspoon garlic powder
1 pinch ground habañero pepper
1 ear sweet corn, kernels stripped
8 ounces canned black beans, drained and rinsed
¼ teaspoon cumin
¼ teaspoon chili powder
¼ teaspoon smoked paprika
¼ teaspoon sea salt
1 pinch ground habañero pepper
4 cups arugula
1 cup crumbled corn chips
1 tomato, halved and sliced
½ avocado, sliced
½ cup shredded Cheddar cheese

Directions

Preheat oven to 400°F (200°C).
Rub olive oil onto chicken breasts; season with salt and pepper. Place chicken in a shallow baking pan.
Stir cilantro, grapeseed oil, lime juice, cumin, garlic powder, and habañero pepper together in a bowl; spread over the chicken.
Bake in preheated oven until no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165°F (75°C). Remove to a cutting board to cool before slicing about 2-inches thick.
Mix corn, beans, cumin, chili powder, paprika, sea salt, and habañero pepper together in a mixing bowl.
Divide arugula between two plates; top with corn mixture, crumbled corn chips, tomato, and avocado. Arrange chicken slices on top of the salad. Sprinkle Cheddar cheese over the salad to serve.

Mealthy tip:

Habanero Chile Peppers are considered to be the hottest edible chili pepper in the world. Ripe habaneros are red or orange in color and are shaped like a small lantern.

Tagged:

Dinner Salads Weeknight Lunch Chicken Date Night Oven Happy Hour Mexican Latin American Chicken Breast Arugula Gluten-free Low-carb

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4.5out of 5 Stars

(3 Reviews)

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What others are saying

Aja A says:

Made this for my meal prep last week and I'm a fan. If you're not a big fan of heat, make sure to use a minimal amount of habanero. I really liked it, but my friend was not big on the habanero. I'm not really into arugula, so I used a mix of romaine and spinach. Very tasty!

Katie Hason says:

This taco salad is so delicious! This recipe makes the perfect amount for two dinner entrees or 3 or 4 smaller plates. This dish had a ton of great flavor, I will definitely make this again.

Jessica Scott says:

This is such a good recipe! I love the cilantro lime chicken, very juicy and flavorful. I added a dressing on top and extra chicken for the hubby. We both loved it!