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Chicken Taco Salad

Chicken Taco Salad

Chicken Taco Salad Served In a Taco Shell
Recipe Type: Salad
Author: Halle Cottis
Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Serves: 4
I was inspired to create this recipe from a post that Jan Whitlinger posted. I made the shell as she recommended and was very pleased. From there, I created a really delicious and healthy taco salad. You have to try this one!
Ingredients
  • 4 oz organic mild cheddar shredded
  • 4 oz organic sharp cheddar shredded
  • dash of cajun seasoning blend
  • 1 pound grassland chicken breast cut into thin strips
  • 1/2 cup water
  • 1 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1 1/2 tsp chili powder
  • 1 tbsp liquid aminos
  • dash of red pepper (cayenne)
  • 1 tsp arrowroot powder
  • 1 tsp water
  • 4 cups of shredded lettuce
  • 1/2 cup cilantro
  • 1 tomato diced
  • toppings of choice
Instructions
  1. For taco shell – shred your cheese finely and mix together.
  2. Over medium heat place 2 oz of cheese in a nonstick 10″ skillet (not greased), and pat your cheese out as thin as possible.
  3. Sprinkle cheese with a little cajun seasoning blend.
  4. Allow the cheese to lightly brown (about 2 minutes) and then flip to other side.
  5. Brown this side and then take it out of pan and immediately drape it over the outside of a bowl.
  6. Allow to cool (it will harden as it cools).
  7. When cool, an edible shell for your salad is created.
  8. Repeat this step 3 more times to make the other shells.
  9. Filling: in another skillet, saute your chicken in a little coconut oil for about 10 minutes. Add water, ground cumin, coriander, chili powder, liquid amino, red pepper.
  10. Saute for another 5 minutes or until the chicken is done.
  11. In a small bowl add 1 tsp of arrowroot powder and 1 tsp of water.
  12. Mix well and add to the chicken mixture and simmer until it thickens (about a minute).
  13. Place 1 cup of salad greens, 2 tbsp of chopped cilantro, and chopped tomatoes in your taco shell.
  14. Top with your choice of toppings: cheese, sour cream, guacamole, beans, salsa, onions and olives.
Serving size: Serves 4, Serving Size is 1 taco salad Calories: 372.1 Fat: 20.5 Carbohydrates: 3.8 Protein: 42.1
Notes

All ingredients are organic in this recipe.

 


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