Southwest Chicken Taco Salad with Charred Corn and Pickled Onion

This Southwest chicken taco salad is a fiesta of flavors and textures. Juicy chicken cutlets are seasoned with a bold Southwest spice blend, then paired with smoky charred corn, tangy quick-pickled red onion and fresh tomato. Creamy Monterey Jack cheese and crunchy blue corn tortilla chips add the perfect finishing touches.

All of this is served over a bed of crisp baby lettuce tossed in a zesty Southwest dressing. It’s a hearty, satisfying salad that comes together in just 35 minutes-perfect for a quick weeknight dinner that feels like a celebration.

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Ingredients

1 unit CornView ingredient guideLike ingredientDislike ingredient

1 unit Baby LettuceView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1.5 ounce Southwest DressingView ingredient guideLike ingredientDislike ingredient

1.5 ounce Blue Corn Tortilla ChipsView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

5 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

0.13 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Halve, peel and thinly slice half the red onion; dice the remaining onion into ½-inch pieces until you have ¼ cup (½ cup for 4 servings). Quarter the lime. Drain the corn and pat dry with paper towels. Trim the root end from the lettuce and chop the leaves into bite-size pieces. Dice the tomato into ½-inch pieces. Lightly crush the tortilla chips in their bag.
2. In a small microwave-safe bowl, combine the sliced onion, juice from half the lime, a pinch of salt and pepper and a splash of water. Cover with plastic wrap and microwave for 1 minute. Carefully remove the plastic wrap and stir. Set aside to pickle until ready to serve.
3. Heat a drizzle of oil in a large pan over medium heat. Add the corn and a pinch of sugar (a bigger pinch for 4 servings). Cook, stirring occasionally, until charred, 4-6 minutes. Tip: If the corn begins to pop, cover the pan. Turn off the heat and transfer the corn to a paper-towel-lined plate. Wipe out the pan.
4. Pat the chicken dry with paper towels; season all over with the Southwest Spice Blend, salt and pepper. Heat a large drizzle of oil in the same pan over medium-high heat. Add the chicken and cook until browned and cooked through, 4-6 minutes per side. Turn off the heat and transfer the chicken to a cutting board. Once cool enough to handle, slice crosswise.
5. In a large bowl, toss the lettuce, diced onion and half the tomato with the dressing. Season with salt and pepper.
6. Divide the salad between shallow bowls. Top with the sliced chicken, charred corn, pickled onion (drained), remaining tomato, Monterey Jack cheese and as many crushed tortilla chips as you like. Serve with the remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use frozen corn instead of fresh?

Yes, thawed frozen corn works well. Just be sure to drain and pat it dry thoroughly before cooking to get a good char.

How do I store leftovers?

Store the salad components separately in airtight containers in the refrigerator for up to 2 days. Assemble just before serving to keep the chips crunchy.

Can I make this salad vegetarian?

Absolutely! Omit the chicken and add extra black beans or roasted vegetables for a hearty vegetarian version.