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Whole30 Chicken Taco Salad with Sizzling Pollo Picante and Coconut Lime Vinaigrette MAGIC ELIXIRS (TM)

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  • Author: nocrumbsleft
  • Prep Time: 10 min
  • Cook Time: 20 min
  • Total Time: 30 min
  • Yield: 4-5 servings


    • 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 ELIXIRS (click here for recipe)
    • Small spicy peppers (optional)
    • Coconut Lime Vinaigrette MAGIC ELIXIRS (recipe below)

For the Coconut Lime Vinaigrette MAGIC ELIXIRS:

    • ¼ cup coconut oil 
    • 2 tbsp ripe mango 
    • 2 tbsp to ¼ cup cilantro 
    • 2 tbsp chives, chopped 
    • Juice of 1 lime 
    • 2 Tbsp coconut aminos
    • 1 clove garlic, pressed


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 “coleslaw” 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 ELIXIRS.  Serve with Coconut Lime Vinaigrette MAGIC ELIXIRS.

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.

For the Coconut Lime Vinaigrette MAGIC ELIXIRS:

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.