Chicken Taco Salad
with avocados / bell peppers / pepitas / chipotle lime dressing

Name: Chicken Taco Salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 lb Chicken breasts, boneless and skinless (sub thighs), sliced; 2 Bell peppers, any color, diced; 16 leaves Lettuce, iceburg, chopped; 24 Tomatoes, cherry, halved; 1 Avocados, sliced; 1 Tbsp Oil, cooking; 1/2 cup Pepitas / pumpkin seeds; 2 cloves Garlic, peeled; 6 Tbsp Oil, cooking; 1 Limes, zest and juice of; 1 Tbsp Bragg's / coconut aminos; 1/2 Chipotle pepper (canned, found usually in adobo sauce); 1/2 tsp Paprika, smoked

Active: 30 Total: 30

Original GF Paleo Vegetarian

Taco salads make for a fun and lighter twist on classic tacos. Marinated chicken is the star in this version, but don't miss all the other flavor-packed ingredients including a spicy and tart chipotle lime dressing.

Ingredients

Metric

Servings:

Chicken Taco Salad:

Chicken breasts, boneless and skinless (sub thighs) - 1 lb , sliced
Bell peppers, any color - 2 , diced
Lettuce, iceburg - 16 leaves , chopped
Tomatoes, cherry - 24 , halved
Avocados - 1 , sliced
Oil, cooking - 1 Tbsp
Pepitas / pumpkin seeds - 1/2 cup

Chipotle Lime Dressing:

Garlic - 2 cloves , peeled
Oil, cooking - 6 Tbsp
Limes - 1 , zest and juice of
Bragg's / coconut aminos - 1 Tbsp
Chipotle pepper (canned, found usually in adobo sauce) - 1/2
Paprika, smoked - 1/2 tsp

Prep

Make dressing - Place garlic, oil, lime zest and juice, aminos, chipotle pepper and paprika into food processor or blender and puree until smooth. Season to taste with salt, pepper or an additional portion of chipotle pepper (if you like more spice). (Can be done up to 5 days ahead)
Marinate chicken - Slice chicken and tenderize with a fork. Toss chicken in half the dressing (reserve the remaining half to dress the salad) and marinate for at least 30 minutes and up to a day. (Can be done 1 day ahead)
Bell peppers - Dice peppers. (Can be done up to 5 days ahead)
Lettuce / Tomatoes - Prep as directed. (Can be done up to 2 days ahead)
Avocados - Slice avocados.

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Make

Heat a skillet or frying pan over medium heat. Add cooking oil. Use a slotted spoon to transfer chicken to heated oil (discard marinade). Season with some salt and pepper. Saute until chicken is cooked through, 4 to 6 minutes.
Assemble salads by topping lettuce with chicken, tomatoes, avocados, bell peppers and pepitas. Top salad with reserved dressing just before serving and enjoy!

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