Smoky Chicken Taco Salad
Makes 2 servings. About 600-700 kcal, 65-75 g protein, 20-30 g carbs, 22-30 g fat per serving. Part of The Plan.
Ingredients
| 1.5 lb | boneless, skinless chicken breast | |
| 4 cups | chopped romaine + 2 cups baby spinach | |
| 1 cup | chopped tomatoes | |
| 1 medium | avocado | |
| 40 g | shredded cheddar | |
| 1/2 cup | plain nonfat Greek yogurt | |
| 1/4 cup | salsa, plus extra to serve | |
| Juice of 1 lime | ||
| 2 tsp | cumin + 1 tsp smoked paprika + 1 tsp garlic powder + salt and pepper |
Process
- Rub the chicken with cumin, smoked paprika, garlic powder, salt, and pepper. Sear or grill to 165F; rest and slice.
- Stir yogurt, salsa, and lime into a dressing; thin with water if needed.
- Bowl the greens and tomatoes; add chicken, diced avocado, and cheddar, dividing the avocado and cheddar evenly.
- Serve with dressing and extra salsa; keep dressing separate if prepping ahead.
Note: Avocado and cheddar portions drive the calories — measure and divide them evenly.