Chunky Taco Salad

Chunky Taco Salad

Makes 4 servings

What you need:
2 pasture-raised chicken breasts, boneless/skinless
4 cups romaine lettuce, chopped
2 tomatoes, diced
1 avocado, peeled and diced
1 bell pepper, diced

1/2 cup Chosen Foods Mayo or Veganaise Soy-Free Mayo
4 tbsp extra-virgin olive oil
3 tbsp lime juice
1/4 cup fresh cilantro, minced

SEASONING
1 tbsp chili powder
1/4 tsp garlic powder
1 tsp ground cumin
1/4 tsp onion powder
1/4 tsp red pepper flakes
1/4 tsp oregano
1/2 tsp  paprika
Himalayan salt and freshly ground black pepper

What to do:
-Preheat your grill to medium-high
-In a bowl, combine the ingredients for the taco seasoning and then rub the chicken with half of the taco seasoning.
-Place the chicken on the preheated grill and cook until the chicken is no longer pink on the inside, 10 to 12 minutes (until an internal temp of 165 degrees F is reached), turning as needed.
-Let the chicken cool down and cut into cubes.
-In a small bowl, add the mayo, olive oil, lime juice, and the other half of the taco seasoning. Whisk to combine.
-In a large bowl, toss together the lettuce, tomatoes, bell pepper, and avocado.
-Top the salad with the chicken and drizzle the dressing on top.
-Serve with cilantro sprinkled on top.

NOTES
This salad is best when the dressing is kept on the side and is added immediately before serving (avoid a soggy salad!)



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