1. Marinate the chicken in the olive oil, lime juice and taco seasoning for a minimum of 30 minutes or up to 2 hours in the refrigerator.
2. Set a large skillet over medium-high heat and add the marinated chicken and cook for 6 minutes.
3. Flip the chicken over and continue to cook for another 6 minutes, or until the internal temperature has reached 165°F.
4. Transfer the chicken to a cutting board and let it rest for at least 10 minutes before cutting into smaller chunks.

1. While the chicken is resting, add all ingredients for the dressing into the food processor or blender and puree until smooth. (Can be made ahead and refrigerated until needed.)

1. Cut the chicken into bite sized pieces and add it along with the salad ingredients to a large serving bowl.
2. Toss together with dressing or serve dressing on the side.

Jess' Notes for Recipe:

• I prefer to cook my thighs in a skillet, but you can also use the air fryer, broil them in the oven, or toss them on the grill. Per the usual, heating times can vary depending which brand you have… so always test the chicken to make sure the temperature has reached 165F before consuming. Also keep in mind that chicken breasts cook faster than thighs.
  • Air Fryer: Cut the chicken into chunks before marinating. Preheat the air fryer to 365F. Air fry for 10 – 12 minutes, flipping halfway through.
  • Broil: Place the chicken on a sheet pan and broil for 8 minutes. Flip and cook for an additional 8 minutes.
  • Grill: Preheat the grill to 375F. Grill directly on the grates for 8 – 10 minutes, flipping halfway through.
• If you can’t find cotija cheese at your local grocer, you can substitute with queso fresco, which is a little saltier, or crumbled feta.
• Store any leftover dressing in the refrigerator, covered, and use within 2 – 3 days.