Chili Lime Chicken Salad

Chef notes

Here is what makes this chili lime chicken salad so completely next level: The chili lime seasoning is doing double duty. It goes into the chicken marinade and the vinaigrette, which means every single component of this salad has that same smoky, tangy, slightly spicy chili lime flavor running through it. The result is a salad that tastes incredibly cohesive and intentional rather than a bunch of separate ingredients thrown into a bowl.

The chicken thighs are the move here, too, as they stay so much juicier than chicken breasts and get this gorgeous, charred exterior from the high heat that adds a whole layer of flavor. And then the crispy tortilla strips: Please, please, please make them fresh. I know it is an extra step, but they are wildly better than anything from a bag and take about five minutes.

Once you make this chili lime chicken salad once, you will have the chili lime vinaigrette in your fridge every week because it is so incredible.

Tips:

Marinate the chicken (even briefly). If time allows, toss the chicken with lime juice, olive oil and spices for 15 to 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. 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.

Double the vinaigrette. It's perfect for other salads or as a chicken marinade later in the week.