Taco salad! Here’s a new spin on an old favorite. You know that I’m crazy about my Sizzling Everyday Roasted Chicken Breast but I am really crazy about my new Sizzling Pollo Picante Chicken Breasts, which are a delicious update to the original.
Here, I have used my Sizzling Pollo Picante (but feel free to get a rotisserie chicken!) The trick that takes it over the top is pulling the chicken off the bone and finishing it in a magic elixir of hot sauce and lime juice. (Be sure to set aside the bones and put in the freezer for making chicken stock or bone broth later.)
The thinly sliced jicama “frites”, are so crunchy and satisfying and the radishes and red cabbage add great color and even more crunch. But feel free to use this recipe as a jumping off point to change it up with what you have and make it your own.
It’s fantastic with the Coconut Lime Vinaigrette MAGIC ELIXIRSâ„¢ which you will mostly likely end up using for other salads later in the week! But this would also be delicious with Whole Sisters Ranch, Smoky Red Pepper Sauce MAGIC ELIXIRSâ„¢ or even Green Goddess blended with some Tomato Confit MAGIC ELIXIRSâ„¢.
Whole30 Taco Salad with Sizzling Pollo Picante with Coconut Lime Vinaigrette MAGIC ELIXIRSâ„¢
- 2 Sizzling Pollo Picante chicken breasts, shredded
- 3 tbsp of compliant hot sauce
- 1 tbsp of lime juice
- 1 tbsp extra virgin olive oil
- 1 head of romaine
- 1 bunch of small radishes (about 8)
- 2 avocados
- 3 green onions
- 1 large jicama
- 4 cups of red cabbage
- 2 limes cut into wedges
- Marinated Red Onions MAGIC ELIXIRSâ„¢ (click here for recipe)
- Small spicy peppers (optional)
- Coconut Lime Vinaigrette MAGIC ELIXIRSâ„¢ (recipe below)
Remove the skin from the Sizzling Chicken picante breasts and tear apart with two forks (like you would pulled pork).
Heat 1 tbsp in oil in a large sauté pan. Place the shredded chicken from 2 breasts, until slightly warmed about 1 minute. Mix together the hot sauce and the lime juice and pour into the pan with the chicken, toss until chicken is well coated. Warm for about another minute. You are just warming up the chicken, not cooking it.
Cut radishes into thin slices. Peel and slice avocado into wedges. Chop green onions. Peel jicama and cut into shoestring size strips (cut into slices first and then cut those into strips about the size of a shoestring French fry). Chop the red cabbage “cole slaw” style.
Layer a platter with the romaine lettuce then place all of your vegetables on top in sections. Place the chicken on the platter and garnish with spicy little peppers and Marinated Red Onions MAGIC ELIXIRSâ„¢. Serve with Coconut Lime Vinaigrette MAGIC ELIXIRSâ„¢.
If you like your salad fully dressing and tossed together you can try this alternate preparation: place all of your salad ingredients in a large bowl. Drizzle with the desired amount of dressing and toss well.
Coconut Lime Vinaigrette MAGIC ELIXIRSâ„¢
- ¼ cup coconut oil
- 2 tbsp ripe mango
- ¼ cilantro
- 2 tbsp chives, chopped
- 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.
Teri’s short cuts: Use a store bought rotisserie chicken or your favorite store bought Whole30 compliant salad dressing. Prep your vegetables the night before.