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Loaded Southwest Chicken Salad + Homemade Honey Lime Dressing Recipe

Ingredients

  • 1 pound boneless skinless chicken breast
  • 2 Tbsps taco seasoning
  • 1 Tbsp avocado oil or olive oil
  • 2 large heads romaine lettuce chopped
  • 1 pint grape or cherry tomatoes halved
  • 1 large avocado peeled and diced
  • 3/4 cup fresh organic corn kernels
  • 1/4 cup cooked crumbled nitrate-free bacon
  • 3 green onions chopped
  • 1/4 cup crumbled queso fresco cheese optional
  • 4 Tbsp fresh chopped cilantro leaves
  • 1 jalapeno seeded & sliced

Homemade Honey Lime Dressing

  • 2 Tbsps extra virgin olive oil
  • juice of 2 fresh limes
  • 2 Tbsps raw honey
  • 2 small fresh garlic cloves minced
  • sea salt and pepper to your taste

Instructions

  • Heat oil in a large skillet over med-hi heat.
  • Place the chicken breasts in a baking dish and sprinkle with taco seasoning.
  • Turn to coat the chicken on all sides.
  • Season with sea salt and pepper to your taste.
  • Cook the chicken for 5-6 minutes per side, or until brown and no longer pink in the middle.
  • Then allow the chicken to rest for atleast five minutes before slicing.
  • Meanwhile, in a small bowl whisk to combine all dressing ingredients.
  • Place the chopped lettuce on a large platter.
  • Slice the chicken and arrange over the lettuce.
  • Then add in the avocado and tomatoes around the chicken.
  • Sprinkle the corn, chopped green onions, crumbled bacon, queso fresco, jalapeno and cilantro over the entire salad.
  • Before serving, pour dressing over and toss to combine.