One-Pan Chicken, Corn & Bean Taco Salad
with Pico de Gallo & Creamy Lime Dressing
- Sesame
This dinner idea is a study in culinary contrasts: a warm-cold, crunchy-creamy, earthy-herbal delight that will really make our Fresh Fam vegans smile. It starts with dressed salad greens and cilantro topped with warm, lightly charred corn (charring brings out the sweetness!) and black beans seasoned with savory Mexican-style spices. Top with bright pico de gallo, crumble crunchy tortilla chips over the bowl, and finish with a squeeze of lime juice for a tangy touch to this colorful 15-minute dinner salad.
Ingredients
1 unit
Baby Lettuce
10 ounce
Chopped Chicken Breast
1.5 ounce
Blue Corn Tortilla Chips
(Contains: Sesame)
1 tablespoon
Fajita Spice Blend
1 unit
Black Beans
2 tablespoon
Vegan Mayonnaise
4 ounce
Pico de Gallo
½ unit
Lime
¼ ounce
Cilantro
1 unit
Corn
Not included in your delivery
1 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Olive Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Drain corn, then pat dry with paper towels. Quarter lime. Trim and discard root end from lettuce; cut into bite-size pieces. Roughly chop cilantro.
Pat chicken dry with paper towels. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken or turkey; season with salt and pepper. Cook, stirring frequently, until browned and cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pan.
• Heat a drizzle of oil in a large pan over high heat. Add corn and cook, stirring occasionally, until golden brown and lightly charred in spots, 3-4 minutes. • Meanwhile, drain and rinse beans. Once corn is lightly charred, add drained beans, half the Fajita Spice Blend (you’ll use more in the next step), and a pinch of salt and pepper to pan; cook, stirring occasionally, until mixture is warmed through, 2-3 minutes more.
Use pan used for chicken or turkey here.
• Meanwhile, in a large bowl, whisk together mayonnaise, 1 TBSP olive oil (2 TBSP for 4 servings), juice from half the lime (juice from whole lime for 4), a pinch of salt and pepper, and as much remaining Fajita Spice Blend as you like. • Add water 1 tsp at a time until mixture reaches a dressing-like consistency (we used 2 tsp; 4 tsp for 4). • Add lettuce and cilantro to bowl with dressing and toss until thoroughly coated.
• Divide salad between bowls; top with corn and bean mixture and pico de gallo. Crumble as many tortilla chips as you like on top and serve with any remaining lime wedges.
Top salad with chicken or turkey along with corn and bean mixture.
Chicken is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the tasty blend of flavors, with some finding the pico de gallo and dressing particularly delightful 🍲.
- Ease of prep: Customers praised the quick and easy preparation, perfect for a refreshing summer meal.
- Suggestions: Consider adding avocado and cheese for extra creaminess; some preferred homemade pico or hot sauce for more zing.
- Portions: Several noted an excess of corn and beans; others wanted more lettuce to balance the toppings.
- Texture: The crunchy tortilla chips were a hit, adding a satisfying contrast to the salad.
Reviews from our home cooks
I loved having pico de gallo included! I also added avocado and shredded cheese. Loved the blue corn chip crunch. It came together very quickly and was so refreshing with bursts of brightness in every bite.
Delicious, easy and fast meal to prep and cook. Great for leftovers!
This was so good, especially in the heat of the summer!
Loaded with flavor. The chips were a nice crunch but unnecessary.
Two cans of black beans and two cans of corn is way too much. One can of each would have been plenty for four servings
I didn't read the instructions clearly and based on the picture I thought I was supposed to pour the mayonnaise oil and fajita seasoning on the lettuce and then mix. I didn't realize I was making a dressing to toss the salad in first. It taste great I just...the picture of the words in quite go to
A really nice dish. I however, did change it up a bit. I used actual taco salad shells- that were baked in the oven.
Way better than I thought it would be. It can be a go to. :)
I added avocado. Would be nice if it came with Avocado.
Picante sauce or homemade pico de Gallo instead of the package of pico de Gallo which was blah. Add a side packet of Cholula.
