Baja Chicken Salad

About

You will love all the flavors going on in this dish! The delicious lime-tamari marinate on the chicken makes for such a great char on the grill. The bell peppers and onions are roasted until sweet and the jalapeno is grilled as well and spicy. I left the jalapeno whole so you can bite into it as you wish. The lime vinaigrette pulls together the whole salad into one cohesive meal! Then the salad is finished with fresh feta cheese and cilantro. The recipe uses for 2 ½ pounds of raw chicken which cooks down to 1 pound 13 oz divided for the 4 servings. The recipe below shows 1 pound 13 oz for accurate nutritional tracking. To make this paleo, replace the tamari with coconut aminos and omit the cheese.

Ingredients

1.875 pound chicken breast
4 tablespoon tamari sauce
2 tablespoon lime juice, fresh
2 tablespoon avocado oil
½ large – 3" diameter x 3 3/4" red bell peppers, raw
½ large – 3" diameter x 3 3/4" yellow bell peppers, raw
½ large red onion
½ tablespoon avocado oil
¼ teaspoon coarse kosher salt by morton
¼ teaspoon black pepper
8 cup lettuce
¼ cup lime juice, fresh
¼ cup extra virgin olive oil
1 teaspoon coarse kosher salt by morton
1 clove garlic
4 tablespoon cilantro
4 tablespoon, crumbled feta cheese
4 regular – approx 2" long jalapeno peppers, raw

Instructions

Marinate the chicken breasts in the tamari, lime juice, and 2 tablespoons of avocado oil. Allow it to marinate for an hour in a zip top bag. Flipping over halfway through the marination time. In the meantime, wash lettuce and spin it dry.
Slice half of a bell pepper by cutting off two sides from both a red and yellow bell pepper. Slice the red onion into thick slices. Keeping them large like this will help them to not fall through the grate on the grill. Toss the peppers, including jalapeno in ½ T avocado oil, ¼ t salt and ¼ t black pepper. Set aside for the grill.
Combine the rest of the lime juice, olive oil, 1 teaspoon of kosher salt and one grated garlic clove into a small bowl or measuring cup. Whisk to combine. Set aside.
Preheat a grill until hot (about 350 F +). Add the chicken and cook on the first side until nice grill marks form. Flip them and cook on the other side until nice grill marks form. Flip one last time and cook until meat is cooked through and reads 165 F on a meat thermometer.
Grill the veggies along side the chicken and cook until softened and have nice grill marks.
Slice the bell peppers into thick slices. Prepare the salad plates by topping each with 2 cups of lettuce, 7 oz of chicken, sliced roasted peppers and onions, one grilled jalapeno, 1 T each feta cheese and 1 T cilantro. Drizzle with ¼ of the dressing and serve immediately.