Keto Chicken Taco Salad
This chicken taco salad is a great make ahead meal. Simply marinate and cook the chicken ahead of time as well as wash and chop the veggies. The entire salad will hold in the fridge for several days even if you would like to use it for meal prep! However, be sure to cut the avocado right before serving for the freshest color.
How to Make It
Step 1
Season the chicken breasts in a plastic zip top bag with the ingredients for the chicken. Massage the bag and the meat well and set aside. Preheat a grill until very hot.
Step 2
In the meantime, prepare the vegetables as stated. Divide the romaine lettuce and toppings between four bowls.
Step 3
Grill the chicken over medium-high heat. Grill the chicken on the first side for 5 minutes. Flip and grill the other side for 3-5 minutes. Flip for another 3-5 minutes. Keep flipping the chicken like so until the chicken is cooked through about 15-20 minutes. Slice the chicken and arrange on top of the salad. Top each bowl of salad with 1 tbsp of salsa and 1 tbsp of sour cream.
Ingredients
- Chicken Breast Boneless Skinless Raw
2 breast bone and skin r
- Avocado Oil
2 tablespoon
- Gourmet Collection Smoked Paprika by Mccormick
1 tablespoon
- Coarse Kosher Salt by Morton
1 tsp
- Garlic Powder
1 teaspoon
- Romaine Lettuce
4-½ cup
- Black Olives
¼ cup, sliced
- Radish, Raw
2 medium – 3/4″ to 1″ diameter
- Cherry Tomato
8 grape
- Queso Chihuahua (Chihuahua Cheese)
¼ cup, shredded
- Cilantro
¾ cup, chopped
- Green Onions
1 medium – 4 1/8″ long
- Avocado
½ each
- Yellow Bell Peppers, Raw
¼ large – 3″ diameter x 3 3/4″
- Salsa
4 tablespoon
- Sour Cream
4 tablespoon