WHOLE30 LAYERED COLD TACO SALAD RECIPE
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
INGREDIENTS
·
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
INSTRUCTIONS
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
Recipe
from physicalkitchness.com
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