Yield: 4 servings
Prep time: 15 minutes
Cook time (for chicken): 15-20 minutes
Ingredients
For the Chili-Lime Vinaigrette
- 1/4 cup extra virgin olive oil
- Juice of 2 limes (about 1/4 cup)
- 2 tablespoons honey
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For the Salad
- 2 cups cooked, chopped chicken breast (rotisserie chicken is a great shortcut!)
- 1 head romaine lettuce, chopped
- 1 red bell pepper, diced
- 1/2 cucumber, sliced or diced
- 1/2 cup cherry tomatoes, halved
- 1/2 cup shredded cheddar or Monterey Jack cheese
- 1/4 cup chopped fresh cilantro
- 1/2 avocado, sliced or diced (optional)
- Tortilla chips, for serving (optional)
Equipment and Utensils
- Small bowl or jar for vinaigrette
- Large salad bowl
Instructions
1. Make the Vinaigrette
- In a small bowl or jar, whisk together olive oil, lime juice, honey, chili powder, cumin, salt, and pepper until well combined.
2. Prepare the Salad
- In a large salad bowl, add chopped romaine lettuce, bell pepper, cucumber, tomatoes, cheese, cilantro, and cooked chicken.
- Drizzle the salad with the desired amount of chili-lime vinaigrette and toss to coat evenly. Start with a little and add more to taste.
- Just before serving, top with avocado slices (if using) and tortilla chips for extra crunch, if desired.
Tips and Customizations
Grill or bake the chicken: Add extra flavor by seasoning chicken with salt, pepper, and your favorite spices before grilling or baking for the salad.
Spice it up: Increase chili powder or add a pinch of cayenne pepper to the vinaigrette for more heat.
Change up the veggies: Try adding corn, black beans, diced red onion, or your other favorite salad ingredients.
Different cheese: Swap the cheddar or Monterey Jack for crumbled feta or cotija.
Make it ahead: Both the vinaigrette and the salad can be prepared several hours or even a day in advance. Store vinaigrette in the fridge and keep salad components separate until ready to serve.
