Title : Chili Lime Chicken Salad
link : Chili Lime Chicken Salad
Chili Lime Chicken Salad
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. I love the convenience of Walmart and they make it so easy to create delicious meals for my family.
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.
- 1 pound boneless skinless chicken breasts
- 2 tablespoons taco seasoning
- 3 tablespoons white flour
- 2 tablespoons butter
- 2 heads romaine lettuce
- 2 red bell peppers
- 1 can corn
- 1 can black beans, drained and rinsed
- 1 cup cherry tomatoes, halved
- Hidden Valley Ranch® Chili Lime Dressing
- Optional: fresh lime, fresh cilantro
- Remove fat from the chicken breasts and then either pound the chicken to even, thin pieces or slice large breasts evenly in 2 halves. Salt and pepper the chicken pieces. In a bowl, stir together the taco seasoning and white flour. Generously dredge each piece of the chicken breasts in this mixture.
- Warm a large, non-stick (12-inch) skillet to medium high heat. Add in the butter. Once the butter is melted, add the chicken to a single layer in the skillet. Cook for 3 minutes on one side and then flip to the other side and cook for another 4-6 minutes or until chicken is cooked through (Registers 165 degrees F with a meat thermometer.) Set aside to allow to cool and then thinly slice.
- Wash and VERY thoroughly dry the lettuce. Coarsely chop and place in a large bowl.
- Remove the stems and seeds and slice the red pepper into strips. Place in a dry skillet over medium-high heat and stir occasionally until tender. Allow to cool and then add to salad.
- Add in the corn, the black beans, and the cherry tomatoes to the salad.
- Generously dress with the salad dressing and enjoy immediately.
This is a sponsored conversation written by me on behalf of Hidden Valley® Ranch. The opinions and text are all mine.
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