Chunky Chicken Taco Salad

• Ingredients

  • 4 chicken breasts, boneless, skinless;
  • 4 cups romaine lettuce;
  • 2 tomatoes, diced;
  • 1 avocado, peeled and diced;
  • 1 bell pepper diced;
  • 1/2 cup homemade mayonnaise;
  • 4 tbsp. olive oil;
  • 3 tbsp. lime juice;
  • 1/4 cup fresh cilantro, minced;
  • 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;
  • Sea salt and freshly ground black pepper;

Found on paleoleap.com

Ingredients

• 4 chicken breasts, boneless, skinless;
• 4 cups romaine lettuce;
• 2 tomatoes, diced;
• 1 avocado, peeled and diced;
• 1 bell pepper, diced;
• 1/2 cup homemade mayonnaise;
• 4 tbsp. olive oil;
• 3 tbsp. lime juice;
• 1/4 cup fresh cilantro, minced;
• 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;
• Sea salt and freshly ground black pepper;

Directions

• Preheat the grill to medium-high. In a bowl, combine the ingredients for the taco seasoning. Rub the chicken with half of the taco seasoning. Place the chicken on the preheated grill. Cook the chicken until it’s no longer pink on the inside, 10 to 12 minutes, 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.