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Dinner recipe · from the recipe book

Chile-Lime Chicken Thigh Taco Salad

Smoky chili-rubbed chicken thighs, charred corn, black beans and creamy avocado over crisp romaine and spinach with a bright lemon olive oil dressing and crumbled queso fresco.

Chile-Lime Chicken Thigh Taco Salad

Ingredients

  • 1¼ lb560 gChicken thighs, boneless skinlesstrimmed
  • 2¼ tsp6 gChili powder
  • 2 tsp4 gGround cumin
  • 1¼ tsp3 gPaprika (sweet or smoked)smoked
  • ¾ tsp2 gGarlic powder
  • ½ tsp3 gSalt
  • ¼ cup50 gOlive oil
  • 1½ cups200 gCorn kernels, frozenthawed and patted dry
  • 1½ cups250 gBlack beans, canned, drained and rinsed
  • 5⅓ cups chopped250 gRomaine lettucechopped
  • 3⅓ cups loosely packed100 gBaby spinach
  • 1⅓ cups200 gCherry tomatoeshalved
  • ½ medium50 gRed onionthinly sliced
  • 1 whole200 gAvocadodiced
  • 1 cup chopped15 gFresh cilantrochopped
  • 1 lemon, juiced50 gLemon juice
  • 1 tsp1 gDried oregano
  • ½ tsp1 gBlack pepper
  • ½ cup crumbled60 gQueso frescocrumbled
  • 4 tortillas96 gCorn tortillascut into thin strips

Steps

  1. Make the rub: in a small bowl, mix the chili powder, cumin, paprika, garlic powder and two-thirds of the salt. Coat the chicken thighs all over with the rub.
  2. Make the dressing: in a jar, shake the lemon juice, half of the olive oil, the oregano, the black pepper and the remaining one-third of the salt. Set aside.
  3. Heat one-quarter of the olive oil in a large skillet over medium-high heat. Add the corn tortilla strips and toast, stirring, 3–4 minutes until crisp. Transfer to a plate.
  4. Add the thawed frozen corn kernels to the same skillet and cook without stirring for 3 minutes, then stir and cook 2–3 minutes more until charred in spots. Transfer the charred corn kernels to a bowl.
  5. Add the remaining one-quarter of the olive oil to the skillet and cook the chicken thighs 5–6 minutes per side, until 165°F (74°C) inside. Rest 5 minutes, then slice.
  6. While the chicken rests, toss the romaine, spinach, black beans, cherry tomatoes, red onion and charred corn kernels with half of the dressing in a large bowl.
  7. Divide the salad among 4 plates. Top with the sliced chicken, avocado, queso fresco, cilantro and tortilla strips, and drizzle with the remaining half of the dressing.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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