Shredded Chicken Salad With Lime Jalapeño Dressing
Prep Time 20 minutesminutes
Cook Time 20 minutesminutes
Servings 4
Author Rachael DeVaux
Ingredients
Salad
1-2organic chicken breasts(or pick up a roasted organic chicken from the grocery store)
1medium potfilled 3/4 full if using organic chicken breasts
6-8baby bell peppers, sliced in rounds
1cupcherry tomatoes, halved
1/4red onion, thinly sliced
1orange, skin removed, cut into wedges
1smalljalapeño, thinly sliced
1/4cupsliced almonds
Jalapeño Lime Dressing
1/4cupextra virgin olive oil
1largelime, squeezed
1/2avocado
3/4smalljalapeño(or desired preference, but can always leave out)
1/2cupfresh cilantro
1/4cupwater
1tspsea salt
ground pepper, to taste
Sweet Potato
1largejapanese sweet potato(regular works too)
salt and pepper, to taste
Instructions
Jalapeño Lime Dressing
Pulse in food processor or blender until it reaches a fine consistency.
Shredded Chicken
To prepare shredded chicken, feel free to buy an organic roasted chicken from the grocery store or make your own by boiling 2 organic chicken breasts in a pot of water, covered for about 15 minutes. Remove and shred with 2 forks or a hand mixer then season with ground pepper and pink salt.
Sweet Potato
To prepare sweet potato, slice japanese sweet potato into rounds and spray or toss in small amount avocado oil, pink salt and pepper. Broil on high heat (500 degrees F) in the oven, center rack for 8-10 minutes. Flip and let broil for 2 additional minutes.
Salad
Layer your large salad bowl with mixed greens, cherry tomatoes, red onion, sliced jalapeño, shredded chicken, sliced almonds, baby bells, green onion, orange wedges, and japanese sweet potato. Drizzle with jalapeño lime dressing and enjoy! :)