Description

This High-Protein Shredded Chicken Taco Salad delivers a satisfying crunch from fresh romaine lettuce paired with spice-rubbed warm chicken, creamy avocado, and zesty lime dressing, making clean eating exciting and beautiful.

Ingredients

Scale

1.5 lbs Organic Chicken Breast
2 tbsp Avocado Oil
1 Large Avocado
Romaine Lettuce
Cherry Tomatoes
Red Onio
Lime Juice
Olive Oil
1 tbsp Raw Honey
Cumi
Chili Powder
Garlic Powder
Sea Salt
Black Beans (cooked)
Sweet Cor

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Instructions

Step 1: Prepare the Spice Rub: In a small bowl, whisk together the cumin, chili powder, garlic powder, and sea salt. Rub this mixture over the chicken breasts
Step 2: Sear the Protein: Heat Avocado Oil in a large skillet over medium-high heat. Sear the chicken until golden brow
Step 3: Bake to Perfection: Transfer to the oven at 375°F until the internal temperature reaches 165°F
Step 4: Shred the Chicken: Let the chicken rest for five minutes, then shred with two forks
Step 5: Assemble the Base: Chop romaine lettuce and add it to a serving bowl along with tomatoes, onions, corn, and black beans
Step 6: Whisk the Dressing: Combine Olive Oil, lime juice, and raw honey until emulsified
Step 7: Final Toss: Add warm shredded chicken, drizzle with dressing, and finish with avocado and cilantro

Notes

Allow chicken to rest before shredding to retain moisture.

Store components separately for freshness.

Prep Time: 20 mins
Cook Time: 10 mins
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 420 kcal
Sugar: 3g (Natural)
Sodium: 800 mg
Fat: 18g
Saturated Fat: 2g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 8g
Protein: 45g
Cholesterol: 100 mg