Chicken Taco Salad

Servings: 4
Calories: 305.2kcal/1277.1kJ (per serving)
Fat: 19.0g (per serving)
Carbs: 8.3g (per serving)
Protein: 27.7g (per serving)

About

This chicken taco salad is a great make ahead meal. Simply marinate and cook the chicken ahead of time as well as wash and chop the veggies. The entire salad will hold in the fridge for several days even if you would like to use it for meal prep! However, be sure to cut the avocado right before serving for the freshest color.

Ingredients

2 breast bone and skin r chicken breast boneless skinless raw
2 tablespoon avocado oil
1 tablespoon gourmet collection smoked paprika by mccormick
1 teaspoon coarse kosher salt by morton
1 teaspoon garlic powder
4 ½ cup romaine lettuce
¼ cup, sliced black olives
2 medium – 3/4" to 1" diameter radish, raw
8 grape cherry tomato
¼ cup, shredded queso chihuahua (chihuahua cheese)
¾ cup, chopped cilantro
1 medium – 4 1/8" long green onions
½ each avocado
¼ large – 3" diameter x 3 3/4" yellow bell peppers, raw
4 tablespoon salsa
4 tablespoon sour cream

Instructions

Season the chicken breasts in a plastic zip top bag with the ingredients for the chicken. Massage the bag and the meat well and set aside. Preheat a grill until very hot.
In the meantime, prepare the vegetables as stated. Divide the romaine lettuce and toppings between four bowls.
Grill the chicken over medium-high heat. Grill the chicken on the first side for 5 minutes. Flip and grill the other side for 3-5 minutes. Flip for another 3-5 minutes. Keep flipping the chicken like so until the chicken is cooked through about 15-20 minutes. Slice the chicken and arrange on top of the salad. Top each bowl of salad with 1 tbsp of salsa and 1 tbsp of sour cream.