Fiesta Chicken Salad
DATE: May 21, 2025
A vibrant and satisfying salad with boldly spiced chicken, sweet corn, creamy avocado, and fresh herbs—all tied together with a zesty honey-Dijon dressing.
- Time: 30 min.
- Serves: 6
Featured product
Something To Taco 'Bout
Taco spice blend
Something To Taco 'Bout Refill
Taco Spice Blend
De Spice Cito
Adobo Spice Blend
De Spice Cito Refill
Adobo Spice Blend
- 3–4 medium-sized chicken breasts
- 1 tbsp olive oil
- 2 ears of corn, cooked and kernels removed from the cob
- 2 medium avocados, diced
- 1 tbsp De Spice Cito Adobo Spice Blend
- 1 tbsp Something to Taco 'Bout Taco Spice Blend
- ½ cup crumbled queso fresco
- ¼ cup chopped fresh dill
- ¼ cup chopped fresh cilantro
- ½ tsp kosher salt
Dressing
- ¼ cup olive oil
- 2 tbsp vinegar (white wine or apple cider recommended)
- 1 tsp Dijon mustard
- 1 tbsp honey
- Sea salt and black pepper, to taster
Directions
- Prep the Chicken: Slice the chicken breasts in half lengthwise. Cut diagonal slits into each piece. Season both sides with the adobo spice blend, taco spice blend, and kosher salt. Rub the spices into the slits for maximum flavor.
- Cook the Chicken: Heat a cast iron skillet over medium-high heat and add the olive oil. Once hot, place the chicken in the pan and cook for about 7 minutes per side, or until the internal temperature reaches 165°F. Remove from the pan and allow to cool.
- Make the Dressing: In a mason jar or small bowl, combine olive oil, vinegar, Dijon mustard, and honey. Shake or whisk until well combined. Taste and adjust seasoning with salt and pepper as needed.
- Assemble the Salad: Once the chicken has cooled, dice it into 1-inch chunks. Add the chicken to a large salad bowl along with the corn, avocado, dill, and cilantro.
- Dress and Serve: Pour the dressing over the salad and gently toss to combine. Top with crumbled queso fresco and serve immediately.
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