Chicken Taco Salad

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ALL RECIPES ARE: WHOLE30* AND PALEO-FRIENDLY; WE USE NO GRAINS, GLUTEN, DAIRY, SOY, REFINED OR ADDED SUGAR, OR ARTIFICIAL INGREDIENTS IN ANY OF OUR MEALS OR RECIPES. EVER. 
Ready to spice up your life?
This chicken taco salad will make you think twice before you call a salad "boring". And it really doesn't take much to take a taco salad to the next level. 
A drizzle of our chipotle lime ranch can add a punch of flavor to any dish.
But add some pasture raised chicken, fresh veggies and a touch of cilantro, and you have one sexy taco salad. Bon appetit!
Serves 2
*use organic ingredients whenever possible*
For the salad:
1/2 lb chicken breasts
1/3 cup shredded carrot
1/4 cup red onion, diced
1/2 cup baby kale
2 tablespoons red cabbage, shredded
1/4 cup radish, thinly sliced
1/2 teaspoon cumin
1/4 teaspoon chili powder
1/2 teaspoon cilantro, chopped
1/4 cup cherry tomatoes, halved
1 tablespoon pepitas
For the chipotle lime ranch:
1/3 cup primal mayo
1/4 teaspoon chives
1/2 teaspoon onion powder
1 teaspoon chipotle powder
2 teaspoons lime juice
1 teaspoon dill
1/2 teaspoon garlic, minced
Set your oven to 400*. On a greased baking sheet, lay your chicken breasts evenly. Lightly drizzle the chicken with olive oil and season with cumin, chili powder, salt and pepper. Bake for 20 minutes or until chicken is completely cooked through - it should appear completely opaque when cut through. If you have a meat thermometer, make sure it has reached an internal temperature of 165*.
Once the chicken has cooled, chop into cubes.
Toss all of your salad ingredients together, top with chicken.
In a separate mixing bowl, stir all chipotle lime ranch ingredients until combined. Drizzle over salad. Enjoy!

 


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