Habañero-Spiced Taco Salad with Cilantro-Lime Baked Chicken

Image of Nicole J Corbo
Rated 4.5 based on 3 customer reviews
Habañero-Spiced Taco Salad with Cilantro-Lime Baked Chicken
Habañero-Spiced Taco Salad with Cilantro-Lime Baked Chicken


  • 2 boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • ¼ teaspoon sea salt
  • ¼ teaspoon fresh ground black pepper
  • ½ cup chopped fresh cilantro
  • ¼ cup grapeseed oil
  • 1 lime, juiced
  • ¼ teaspoon ground 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 ground cumin
  • ¼ teaspoon chili powder
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon sea salt
  • 1 pinch ground habañero pepper
  • 4 cups arugula
  • 1 cup crumbled tortilla chips
  • 1 tomato, halved and sliced
  • ½ avocado, sliced
  • ½ cup shredded Cheddar cheese


  1. Preheat oven to 400°F (200°C).
  2. Rub olive oil onto chicken breasts; season with salt and pepper. Place chicken in a shallow baking pan.
  3. Stir cilantro, grapeseed oil, lime juice, cumin, garlic powder, and habañero pepper together in a bowl; spread over the chicken.
  4. 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.
  5. Mix corn, beans, cumin, chili powder, paprika, sea salt, and habañero pepper together in a mixing bowl.
  6. 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.


4.5out of 5 Stars

(3 Reviews)

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What others are saying

Image of Aja A

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!

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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.

Image of Jessica Scott

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!