Garlic Lime Chicken Taco Salad
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The mix of grilled onions and chicken with fresh veggies make taco night easy any day of the week. This healthy and simple Garlic Lime Chicken Taco Salad is light and bursting with flavor, making it perfect for a healthier Taco Tuesday!
If you’re looking for more healthy and simple salad recipes, check out my Easy Quinoa Salad, Healthy Asian Salad with No Sugar, or my Chicken Sausage Greek Salad.
Table of Contents
You will love this recipe if you are craving tacos, but also want something just a little bit healthier. This healthy and simple taco salad checks all the boxes. I make garlic lime chicken, grilled onions, and homemade Avocado Lime Dressing!
I created this recipe with my friends at Organic Prairie for a healthy and simple taco salad that you can feel good about enjoying every Taco Tuesday. As someone who loves tacos, especially my Garlic Lime Chicken Street Tacos or my Carnitas Street Tacos, this salad really does measure up!
Why You'll Love This Recipe
Bursting with Flavor: This Garlic Lime Chicken Taco Salad combines the zesty tang of lime, the robust flavor of garlic, and the savory taste of seasoned chicken, making each bite a like biting into a taco without the tortilla.
Healthy Option: This salad is loaded with fresh vegetables like lettuce, tomatoes, and avocados, providing a healthy dose of vitamins, minerals, and antioxidants that support overall well-being. This is a healthier way to enjoy tacos!
Lunch or Dinner: Whether for a light lunch or a healthy dinner, this Garlic Lime Chicken Taco Salad is both filling and versatile, offering a satisfying meal any time of day. You can even use leftover chicken from
Ingredients & Health Benefits
Boneless Skinless Chicken Breasts: I use Organic Prairie Chicken Breasts for learn protein.
Garlic Powder: I love Frontier Co-Op Organic Garlic Powder and garlic powder has antimicrobial properties and is good for heart health. Not to mention, it provides great flavor!
Salt and Pepper: Salt and pepper are essential for seasoning. I love Frontier Co-Op Sea Salt and Frontier Co-Op Organic Black Pepper.
Lime: Organic lime provides vitamin C and a burst of zesty flavor.
Ghee: I love Organic Valley Ghee!
Avocados: Organic avocados have healthy fat and are essential for anything with taco in the name!
EVOO: I use La Tourangelle Organic Extra Virgin Olive Oil in this recipe for healthy fat and lots of antioxidants!
Apple Cider Vinegar: I love using Organic Apple Cider Vinegar in dressings as it provides nutrients, it's good for your blood sugar and gut, and it gives a tang to dressings.
Cilantro: Organic cilantro is key for taco salad and it's loaded with antioxidants and can help fight inflammation.
Yellow Onion: I use organic yellow onion for flavor.
Romaine Lettuce: I love using Romaine lettuce as a base for a big salad. You can use any kind of lettuce or mixed greens you have on hand.
Tomato: Organic tomatoes have vitamin C, vitamin A, and are good for heart health. Despite being a night shade vegetable (which can get a lot of shade, pun intended, haha!) I love incorporating tomatoes into my recipes!
Tools Needed
Cast Iron Skillet (use code MIMIBAKES for 10% off your order!)
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Step by Step Instructions
Step 1
In a large bowl, add the garlic powder, sea salt, black pepper, and lime juice and mix together. Cut chicken breast cross grain into 2-inch-wide strips and add to the bowl and coat in spice mix. Place bowl in fridge to marinate while you make the dressing.
Step 2
Next, you’ll make the dressing by adding the avocado, olive oil, water, apple cider vinegar, cilantro, lime juice, salt, and pepper to a high powered blender. Blend until smooth.
Step 3
Next, it’s time to cook the chicken. In a large skillet over medium heat, add the ghee and melt completely to coat the pan. Place the chicken in the pan and cook over medium/high heat until lightly browned on both sides and fully cooked with an internal temperature of 165°F, about 20 minutes.
Step 4
The grilled onions are my favorite part of this salad! I make them as I am cooking the chicken as they don’t take long. Slice the onion into thin slices. Add the ghee into a small skillet and melt over high heat. Add the sliced onions and reduce heat to medium. Lightly salt the onions. Continue to cook until onions are translucent and golden brown.
Step 5
Last step is to put it all together. Chop romaine lettuce and add to bowls. Dice the tomato and add evenly to bowls. Cut the avocado into cubes and add to bowls. Dice the chicken into small cubes and add to the bowl along with the grilled onions. Drizzle with dressing.
FAQ's
Yes, this salad would be delicious with steak or pork too!
If you have leftovers, store each ingredient in a separate airtight container in the fridge and you can put together another salad the next day.
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Garlic Lime Chicken Taco Salad
Equipment
Ingredients
For the Chicken
- 1 ½ teaspoons garlic powder
- 1 ½ teaspoons fine sea salt
- 1 teaspoon black pepper
- 1 lime (juice)
- 1 pound boneless skinless chicken breasts
- 1 tablespoon ghee
For the Dressing
- 1 avocado
- 6 tablespoons extra virgin olive oil
- 6 tablespoons water
- 1 tablespoon apple cider vinegar
- 2 tablespoons cilantro
- 1 lime juice
- ½ teaspoon fine sea salt
- ½ teaspoon black pepper
For the Onions
- 1 tablespoon ghee
- 1 yellow onion
- Fine sea salt
For the Salad
- 2 hearts Romain lettuce
- 2 avocados
- 1 tomato
Instructions
- To make the chicken: In a large bowl, add the garlic powder, sea salt, black pepper, and lime juice and mix together. Cut chicken breast cross grain into 2-inch-wide strips and add to the bowl and coat in spice mix. Place bowl in fridge to marinate while you make the dressing.
- To make the dressing: In a high-powered blender, add the avocado, olive oil, water, apple cider vinegar, cilantro, lime juice, salt, and pepper. Blend until smooth.
- To make the chicken: In a large skillet over medium heat, add the ghee and melt completely to coat the pan. Place the chicken in the pan and cook over medium/high heat until lightly browned on both sides and fully cooked with an internal temperature of 165°F, about 20 minutes.
- To make the grilled onions: Slice the onion into thin slices. Add the ghee into a small skillet and melt over high heat. Add the sliced onions and reduce heat to medium. Lightly salt the onions. Continue to cook until onions are translucent and golden brown.
- To make the salad: Chop romaine lettuce and add to bowls. Dice the tomato and add evenly to bowls. Cut the avocado into cubes and add to bowls. Dice the chicken into small cubes and add to the bowl along with the grilled onions. Drizzle with dressing.
- Serve immediately.
Notes
Nutrition
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