Chili Lime Chicken Salad with Crispy Tortilla Strips

5 from 7 votes

Chili Lime Chicken Salad with Crispy Tortilla Strips

This Chili Lime Chicken Salad with crispy tortilla strips and creamy avocado is packed with bold flavor thanks to the new Dalkin&Co Chili Lime Seasoning!

Prep Time20

Cook Time15

Total Time35

Course: Salad, Dinner

Cuisine: Tex Mex, Southwestern

Servings: people

Author: Gaby Dalkin

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.

Notes

Marinate the chicken (even briefly). If time allows, toss the chicken with lime juice, olive oil, and spices for 15–30 minutes before cooking. It deepens flavor and keeps it juicy.
Use high heat for the chicken. Whether grilling or pan-searing, a hot surface gives you better browning and flavor. Let it rest before slicing to retain juices.
Dry your greens thoroughly. Any excess moisture will dilute the dressing and make the salad soggy.
Layer your seasoning. Lightly season the chicken, the veggies, and then the final salad. This builds a more complex, well-rounded flavor.
Emulsify the dressing well. Whisk (or shake) the chili-lime dressing until fully combined so it coats the salad evenly instead of separating.
Don’t overdress. Start with less dressing than you think—you can always add more. This keeps the salad bright and not weighed down.
Add crunchy elements last. If using tortilla strips, seeds, or nuts, add them right before serving to preserve texture.
Serve slightly warm or room temp. Warm chicken over cool, crisp greens creates better contrast than everything being cold.
Taste before serving. A final squeeze of lime or pinch of salt can bring everything into balance right at the end.
Make the tortilla strips fresh—they’re wildly better than store-bought.
Double the vinaigrette. It’s perfect for other salads or as a chicken marinade later in the week.

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