Ingredients
Chicken
- 4 to 6 boneless, skinless chicken thighs
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 teaspoons garlic powder
- 1 teaspoon smoked paprika
- 1 lime (cut in half)
Roasted Vegetables
- 1 small red onion (thinly sliced)
- 2 red bell peppers (cut into thin strips)
- 1½ tablespoons olive oil
- ¾ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Dressing
- 1 bunch of cilantro (chopped)
- 4 cloves garlic
- 1 jalapeno (seeded and sliced)
- 2½ tablespoons fresh lime juice
- ½ cup sour cream
- Salt and freshly ground black pepper (to taste)
Salad Base and Toppings
- 2 large heads of Romaine lettuce (sliced)
- 1 cup canned corn (rinsed and drained)
- 1 cup canned black beans (rinsed and drained)
- 2 cups halved cherry tomatoes
- ½ cup chopped fresh cilantro
Instructions
- Prep the Chicken: Preheat the oven to 425˚F and line a baking sheet with aluminum foil. Rub chicken thighs with olive oil, then season with salt, black pepper, garlic powder, and smoked paprika. Squeeze lime halves over the chicken to add brightness.
- Roast the Chicken: Arrange the chicken on the prepared baking sheet and bake for about 25 minutes, or until the juices run clear and the internal temperature reaches 165˚F. After roasting, allow chicken to rest 5 to 10 minutes before slicing it into strips.
- Prep the Roasted Vegetables: While the chicken cooks, line another baking sheet with foil. Arrange sliced red onion and bell pepper strips on it. Drizzle with olive oil, season with salt and pepper, and toss to coat evenly.
- Roast the Vegetables: Place the vegetables in the oven alongside the chicken during the last 20-25 minutes of cooking until tender and slightly caramelized.
- Make the Dressing: While roasting is underway, combine cilantro, garlic cloves, jalapeno, lime juice, sour cream, salt, and pepper in a blender. Blend until smooth. Transfer the dressing to a jar and refrigerate until ready to serve.
- Assemble the Salad: In a large bowl, toss Romaine lettuce with roasted vegetables, corn, black beans, cherry tomatoes, and extra chopped cilantro. Divide the salad among four plates.
- Serve: Top each salad with sliced roasted chicken and drizzle generously with the creamy cilantro jalapeno dressing. Serve immediately for best flavor and texture.
Notes
- Be sure to let the chicken rest before slicing to keep it juicy.
- You can adjust the jalapeno quantity in the dressing for milder or spicier heat.
- Use fresh lime juice for the best flavor in both chicken and dressing.
- This salad can be prepared ahead by roasting chicken and veggies in advance and storing dressing separately.
- For a dairy-free option, substitute sour cream with a vegan alternative.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Baking
- Cuisine: Southwestern
