Crunchy Chicken Taco Salad

Processed with VSCO with c1 preset

Crunchy Chicken Taco Salad


  • 3 Tbsp oil, coconut or vegetable
  • 2 shallots, finely diced (or 1/2 an onion, finely diced)
  • 1 garlic clove, crushed
  • 3/4 lb. ground chicken, light
  • 3/4 lb. ground chicken, dark
  • 1 tsp salt
  • 1 Tbsp Sumac
  • 2 tsp smoked paprika
  • 1 tsp crushed red pepper
  • 1 tsp arbol chili
  • 4 cups red cabbage, finely sliced
  • 2 heads of lettuce, the freshest you can find (I love bib, butter, or romaine)
  • 1-1/2 cups jicama, no peel, julienned and cut into 2-inch pieces
  • 8 small radishes, finely sliced
  • 1/4 cup cilantro, chopped
  • 1/4 cup chives, finely diced
  • 1 mild red chili, sliced paper thin
  • Coconut Mango Lime Cilantro Vinaigrette (see recipe below)

Heat the oil over medium-high heat. Add the shallots or onions and sauté until translucent. After about 4 minutes, add the garlic, stir, and cook until everything is soft and sweaty. Then add both light and dark ground chicken and stir to break up the clumps until thoroughly combined and cooked, or about 5 minutes. Then sprinkle the salt, sumac, paprika, crushed red pepper, and arbol chili, stirring as you go to combine well. Set aside 1/2 cup of water. Pour in half and stir until the mixture is moist and well combined. Add a bit more water if needed. Then stir and let simmer for a couple minutes until the water has evaporated a bit and the mixture is combined and glistening.

Make a salad by tossing the red cabbage, lettuce, jicama, radishes, and red chili together. Then drizzle with the Coconut Mango Lime Cilantro Vinaigrette and toss. Spoon the spicy chicken over the salad. Drizzle with more dressing and sprinkle with cilantro and chives.

Coconut Mango Lime Cilantro Vinaigrette

  • 1/4 cup coconut oil
  • 2 Tbsp ripe mango
  • 1/4 cup cilantro, chopped
  • 2 Tbsp chives, diced
  • The juice of 1 lime
  • 2 Tbsp coconut aminos
  • 1 clove garlic, pressed

Blend the coconut oil and mango in a high speed blender. Once combined, add the cilantro and chives. Blend well. Then add the lime juice, coconut aminos and garlic and continue to blend until smooth – this may take a minute. If the mixture is not blending well, add a tablespoon of water.



Add yours →

  1. How many servings does this make?


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: