Chicken Taco Salad Bowl
Seasoned skillet chicken over crisp lettuce with black beans, fire-roasted corn, avocado, and tomatoes — finished with a lime crema that ties every element together. 20 minutes, one skillet, no tortillas required.
Ingredients
- 1½ pounds boneless skinless chicken breasts or thighs
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- Juice of ½ lime
For the Bowls
- 4 cups lettuce or spring mix
- 1 can black beans drained and rinsed
- 1½ cups fire-roasted corn
- 1 avocado diced
- 1 cup cherry tomatoes halved
- ¼ cup red onion diced
- Fresh cilantro
- Lime wedges
Lime Crema
- ¾ cup sour cream
- 2 tablespoons mayonnaise
- Juice of 1 lime
- 1 teaspoon garlic powder
- Pinch of salt
- Splash of milk if needed for thinning
Instructions
- In a bowl, combine olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, pepper, and lime juice. Toss chicken until coated.
- Cook chicken in a skillet over medium heat for 5–7 minutes per side or until fully cooked. Let rest a few minutes, then slice or dice.
- Warm the black beans and fire-roasted corn in a skillet or microwave.
- In a small bowl, whisk together sour cream, mayonnaise, lime juice, garlic powder, and salt until smooth. Thin with a little milk if desired.
- Assemble bowls with lettuce, chicken, black beans, corn, avocado, tomatoes, and red onion.
- Drizzle generously with lime crema and top with cilantro and lime wedges.
Notes
Brown the chicken — don't just cook it through. The caramelized seasoning is what makes the bowl taste restaurant-quality. Rest chicken 3 minutes before slicing. Warm beans and corn in the same skillet after chicken for extra flavor. Mayo in the crema is not optional — it holds the sauce together. Add avocado fresh, never ahead. Shortcut: rotisserie chicken tossed with spice blend, warmed 2 minutes in skillet.