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This cold taco salad with paleo and Whole30 compliant. Layered with traditional taco ingredients, blackened chicken, and customizable. Simple ingredients and big flavor.

Prep Time    : 10 mins
Cook Time   : 25 mins
Total Time    : 35 mins

Servings      : 6-8


·         2 large chicken breasts (or three smaller breasts)
·         1 tablespoon + 2 teaspoons chili powder
·         2 teaspoons cumin
·         1/2 teaspoon salt
·         1/2 teaspoon garlic powder
·         1/4 teaspoon chipotle powder (can sub for cayenne pepper)
·         1 diced bell pepper
·         1/4 cup diced red onion
·         3 chopped romaine hearts
·         2 diced tomatoes
·         1/3 cup chopped cilantro
·         1/3 cup sliced black olives
·         1 seeded and diced jalapeño
·         1-2 large avocados
·         1 jar salsa verde


1.   Preheat oven to 400 degrees
2.   Combine the chili powder, cumin, salt, garlic powder, and chipotle powder
3.   Rub the spice mixture on each chicken breast, covering evenly. Then bake the chicken for 20-25 minutes, until internal temperature of the breasts is 165 degrees
4. Let cool for 10 minutes, then chop the chicken into small cubes. Refrigerate until ready to assemble
5.   To assemble the salad, start with a base of half the chopped romaine and then layer the diced bell pepper, chopped chicken, diced tomatoes, red onion, cilantro, black olives, and additional romaine
6.  Add any extra ingredients to the top and sprinkle on the diced jalapeno and arrange the avocado slices
7.   Serve the salad with salsa verde as a dressing

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