Say hello to the boldest, zippiest, most flavor-packed Chili Lime Chicken Salad with avocado, cheese, bacon and a Chili Lime Vinaigrette! This Chili Lime Chicken Salad is the perfect way to break in our brand-new Dalkin&Co Chili Lime Seasoning—aka the MVP of grilling, marinating, and dressing up your weeknight dinners.
Table of Contents
Why I Love This Recipe
This Chili Lime Chicken Salad is basically a mashup of all my favorite things. Zesty grilled chicken, creamy avocado, crunchy tortilla strips, smoky bacon, and a chili lime vinaigrette that you’ll want to pour on everything. It’s bright, fresh, satisfying, and made even better with my new Chili Lime Seasoning which gives the chicken (and the dressing!) a major flavor boost. Make it for a crowd, make it for meal prep, make it for yourself and eat it straight from the bowl—no judgment.
A little about the new Chili Lime: Smoky, tangy, and just the right amount of kick—meet the ultimate flavor booster for when your taste buds need a wake-up call. Earthy ancho and pasilla chilis bring a warm, mellow spice, while a pop of zesty lime keeps things bright and balanced. Whether you're sprinkling it on grilled shrimp, dusting it over popcorn, or giving your margarita rim a little attitude, this blend delivers big, bold flavor in every pinch.
Ingredients & Substitutions
- Boneless, skinless chicken thighs
- Extra-virgin olive oil
- Garlic
- Honey
- Limes
- Fresh cilantro
- Chili Lime Dalkin&Co seasoning
- Kosher salt
- Romaine lettuce
- Cooked bacon
- Avocado
- Colby Jack cheese
- Corn tortillas
- Salt + pepper
How to Make
For the Chicken: In a large bowl, whisk together olive oil, garlic, lime zest, lime juice, cilantro, Chili Lime Dalkin&Co seasoning, and salt. Add the chicken thighs and toss to coat. Let sit at room temp for 15 minutes, or marinate in the fridge for up to 2 hours.
Heat a large nonstick skillet over medium-high heat. Cook the chicken in batches, about 6 minutes per side, until cooked through and lightly charred. Let rest before slicing or shredding.
For the Crispy Tortilla Strips: Cut corn tortillas into thin strips. Heat a shallow layer of oil in a skillet and fry until golden and crispy. Transfer to a paper towel–lined plate and season with salt.
For the Salad: Layer the shredded romaine, bacon, avocado, Colby Jack, and cilantro in a large bowl or on a platter. Top with the chicken and crispy tortilla strips. Serve with lime wedges and the homemade vinaigrette below.
For the Chili Lime Vinaigrette: Add olive oil, garlic, lime juice, honey, Chili Lime seasoning, salt, and pepper to a blender or small food processor. Blend until smooth. Taste and adjust as needed. Store in the fridge for up to a week—shake before each use.
Tips & Tricks
- Don’t skip the marinade! Even 15 minutes will give the chicken tons of flavor.
- Make the tortilla strips fresh—they’re wildly better than store-bought.
- You can grill the chicken instead of pan-searing if you're firing up the BBQ.
- Swap Colby Jack for pepper jack or feta if you’re feeling fancy.
- Double the vinaigrette—it’s perfect for other salads or as a chicken marinade later in the week.
FAQ's
Can I use chicken breasts instead of thighs in this Chili Lime Chicken Salad?
Totally! Just keep an eye on the cooking time—they’ll cook faster and can dry out if overdone.
What else can you use chili lime seasoning on?
Proteins: like shrimp, salmon or cod, steak, chicken wings, pork tenderloin etc.
Veggies: corn, roasted sweet potatoes, zucchini, summer squash, green beans, cauliflower etc
Snacks: Sprinkle it on popcorn for a spicy twist, dust over homemade tortilla chips or pita chips, rim cocktail glasses (hello, Chili Lime Margaritas), toss with roasted nuts like cashews or almonds, add it to homemade Chex mix for a zippy kick
Fruits: dust it over fresh mango, pineapple, or watermelon, try it on sliced cucumber or jicama for a refreshing snack, sprinkle a little on papaya with lime juice
Other Fun Ideas: Stir it into ranch dressing or sour cream for an easy dip, mix it into softened butter and slather it over grilled meats or veggies, add a pinch to guacamole, whisk it into a vinaigrette for salads or grain bowls, mix into a simple crema for tacos, bowls, and nachos
Similar Recipes
Chili Lime Chicken Salad with Crispy Tortilla Strips
Ingredients
For the Chicken
- ¼ cup extra virgin olive oil
- 6 cloves garlic
- 2 limes zested and juiced
- ¼ cup chopped cilantro
- 2 tablespoon Chili Lime Dalkin&Co seasoning
- 1 tablespoon kosher salt
- 2 lbs boneless skinless chicken thighs
For the Salad
- 2 heads romaine lettuce shredded
- 4 slices bacon cooked
- 1 avocado diced
- ½ cup colby jack cheese cut into small cubes
- cilantro
- freshly fried tortilla strips
- lime wedges for serving
For the Chili Lime Vinaigrette
- ⅓ cup olive oil
- 2 cloves garlic
- 3 tablespoon fresh lime juice
- 2 teaspoons honey
- 2 teaspoons Chili Lime Dalkin&Co seasoning
- Kosher salt and freshly cracked black pepper
Instructions
- For the Chicken: In a large bowl, whisk together the olive oil, garlic, lime zest, lime juice, chopped cilantro, Chili Lime seasoning, and kosher salt. Add the chicken thighs and toss to evenly coat. Let the chicken marinate at room temperature for 15 minutes or in the fridge for up to 2 hours.
- Heat a large nonstick skillet over medium-high heat. Working in batches, cook the chicken for about 6 minutes per side, until cooked through and lightly charred. Let it rest for 5 minutes, then slice or shred.
- Make the Crispy Tortilla Strips: Cut corn tortillas into thin strips. Heat a shallow layer of oil in a skillet and fry the strips until golden and crispy. Transfer to a paper towel–lined plate and season with salt while hot.
- Assemble the Salad: Layer the shredded romaine, bacon, avocado, Colby Jack, and cilantro in a large bowl or on a platter. Top with the chicken and crispy tortilla strips. Serve with lime wedges and the homemade vinaigrette below.
- Make the Chili Lime Vinaigrette: Combine all vinaigrette ingredients in a blender or small food processor and blend until smooth. Taste and adjust seasoning as needed. Store any extra in a sealed jar in the fridge for up to a week—just give it a good shake before using.
Made this tonight with the chili lime seasoning it was excellent. Definitely worth the addition to my dalkin & co spice collection. Will be making again and can’t wait for more recipe recommendations with the new spice!
Gaby,
Made this last night for a going away party, huge success, everyone loved it, so so flavorful.
thrilled to hear it!! xx
10/10. Kid and husband approved! This was ridiculously delicious.
Can't wait to get my hands on some of this spice!!!
Is there a sub for the chili lime seasoning?
I would love to try it, but It's not available where I live.