Ingredients
Chicken Marinade and Seasoning
- 1.5 lb boneless skinless chicken thighs
- 1-2 tbsp chili powder
- 1 tbsp cumin
- 2 tsp paprika
- 2 tsp salt
- 1 tsp pepper
- 1 tsp coriander
- Pinch oregano
- Pinch red pepper flakes
- 2 tbsp olive oil
- 2 tbsp lime juice
- 2 cloves garlic (minced)
Salad Ingredients
- 1 head romaine lettuce (chopped)
- ½ medium red onion (thinly sliced)
- ¼ cup crumbled queso fresco
- ¼ cup chopped cilantro
- 1 pint cherry tomatoes (halved)
- 1 cup frozen corn (defrosted)
- 1 cup canned black beans (drained and rinsed)
- 1 medium avocado (diced)
Dressing
- 6 tbsp red wine vinaigrette
- 2 tbsp honey or agave nectar
- ½ cup extra virgin olive oil
- ½ tsp dried oregano
- 1 tsp kosher salt
- ¼ tsp garlic powder
Instructions
- Make the Taco Seasoning and Marinade: Combine chili powder, cumin, paprika, salt, pepper, coriander, oregano, and red pepper flakes in a lidded jar; shake until well combined. Add this seasoning mix to olive oil, lime juice, and minced garlic, then whisk until smooth to create a thick paste-like marinade.
- Marinate the Chicken: Trim any excess fat from the chicken thighs and place them in a bowl or casserole dish. Pour the marinade over the chicken and work it into the meat with clean hands. Cover with plastic wrap and refrigerate for at least 2 hours, up to 12 hours, flipping the chicken once halfway through.
- Preheat Oven and Prepare Baking Sheet: Heat your oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper to prevent sticking and ease cleanup.
- Bake the Chicken: Remove chicken thighs from the marinade using tongs and arrange them in a single layer on the prepared baking sheet. Bake for 20-25 minutes, or until the internal temperature reaches 165°F (74°C), checking with an instant-read thermometer to ensure doneness.
- Rest and Slice Chicken: Let the chicken rest for 5 minutes after baking to retain juices, then slice into ½-inch wide strips against the grain for tender pieces.
- Assemble the Salad Base: In a large bowl, combine chopped romaine lettuce, thinly sliced red onion, crumbled queso fresco, and chopped cilantro. Add half of the red wine vinaigrette dressing and toss until everything is well coated and evenly mixed.
- Plate the Salad: Divide the dressed salad evenly among four plates or bowls. Top each portion with a quarter of the halved cherry tomatoes, defrosted corn, rinsed black beans, and diced avocado.
- Add Chicken and Serve: Nestle the warm sliced chicken strips on top of each salad. Serve immediately with additional red wine vinaigrette on the side for extra flavor as desired.
Notes
- Marinate chicken for at least 2 hours or overnight for maximum flavor penetration.
- Use an instant-read thermometer to ensure chicken is safely cooked to 165°F.
- Feel free to swap queso fresco with feta or cotija cheese if unavailable.
- The salad dressing can be prepared in advance and stored in the refrigerator for up to 3 days.
- This salad is best enjoyed fresh to maintain crispness of the veggies.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Baking
- Cuisine: Mexican
