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Chili Lime Chicken Salad is made with crisp romaine lettuce, bell pepper, corn, black beans, cherry tomatoes and drizzled in an unbelievable chili lime ranch dressing. This salad is unforgettable!
I have been so excited to share this mouthwatering salad with you today. As the warmer weather is approaching salads are becoming even more apart of my diet. Swim suit season is coming and you don’t have to compromise on a great and flavorful meal with this amazing salad.
I have partnered with Hidden Valley® and we are celebrating the launch of their new Hidden Valley Simply Ranch line. It is incredible for jazzing up a salad or using it as a dip or in a recipe creation and comes in three different varieties: Original Classic Ranch, Cucumber Basil, and Chili Lime Ranch. They are now available at Walmart and the Chili Lime Dressing can be found here.
Ranch is our families first choice for a dressing so I was so excited to use the chili lime dressing on this salad. It came together with so many delicious flavors and textures. It starts with a head of crisp romaine and tender and juicy chicken that gets cooked in taco seasoning. It then gets tossed with bell pepper, corn, black beans, and cherry tomatoes. You will not believe the flavor that this chili lime dressing adds to this salad. The best part is that it is made with no artificial preservatives, flavors or colors. You get the quality that you can expect and the great ranch taste from Hidden Valley. If you are looking to add big bold flavor to any meal including salads, burgers or even use it as a dip, give this one a try! It is made with real ingredients like buttermilk, garlic, onion, herbs and spices and will add that creamy taste that we all know and love.
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Chili Lime Chicken Salad
Ingredients
- 1 pound boneless skinless chicken breasts
- salt to taste
- ground black pepper to taste
- 2 tablespoons taco seasoning
- 3 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- 4 cups chopped romaine lettuce
- 2 cups sliced red bell pepper
- 1 (15-ounce) can corn drained and rinsed
- 1 (15-ounce) can black beans drained and rinsed
- 1 cup halved cherry tomatoes
- ½ cup Hidden Valley® Chili Lime Dressing
Instructions
- Pound 1 pound boneless skinless chicken breasts to even thickness. Season the chicken with salt and ground black pepper.
- Combine 2 tablespoons taco seasoning and 3 tablespoons all-purpose flour in a small bowl before sprinkling over the chicken and tossing until it is completely coated. Discard any remaining seasoning.
- Heat a 12-inch skillet over medium-high heat and add 2 tablespoons unsalted butter. Once the butter has melted, add the seasoned chicken to the skillet in a single layer.
- Cook for 3 minutes before flipping the chicken and cooking for another 4-6 minutes until it reaches an internal temperature of 165 degrees Fahrenheit. Set the chicken aside to cool. Once cooled, slice into thin strips.
- Add 4 cups chopped romaine lettuce to a large bowl and set aside.
- Add 2 cups sliced red bell pepper to a large, dry skillet and cook over medium-high heat for about 2 minutes until tender. Remove the peppers from the skillet and allow them to cool.before adding them to the bowl with the lettuce.
- Add 1 (15-ounce) can corn, 1 (15-ounce) can black beans, 1 cup halved cherry tomatoes, and sliced chicken to the salad.
- Generously dress with Hidden Valley® Chili Lime Dressing[/url]" uid="9"] and serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is a sponsored conversation written by me on behalf of Hidden Valley® Ranch. The opinions and text are all mine.
This is a sponsored conversation written by me on behalf of Hidden Valley® Ranch. The opinions and text are all mine.
This chicken salad has me drooling! AMAZING!
Hi Alyssa, this is a great recipe. It is just a perfect chicken salad on a holiday. Thanks for sharing this recipe. 🙂