We love these loaded salads with peppers and chicken tossed in a great blend of spices. Blend a bit of the spicy guacamole into a dressing that is both paleo-friendly and super rich and creamy.
Chicken breasts - Slice into strips. Season with chili powder, cumin and some salt and pepper and tenderize with a fork. (Can be done up to 1 day ahead)
Guacamole and dressing - Mash avocados and combine with shallots, jalapenos and cilantro. Season with lime juice and salt and pepper. Transfer half the guacamole to a small bowl and, using an immersion blender, blend with olive oil until smooth and creamy.
Lettuce - Chop.
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Heat a saucepan over medium heat. Add first part of cooking oil and when hot, add onions and bell peppers and saute until tender, ~3 minutes. Transfer to a plate and return pan to heat. Add second part of oil and saute chicken until golden brown on all sides and cooked through, ~6 minutes.
Top lettuce with chicken, peppers and onions, salsa and guacamole. Toss with dressing just before serving.