Go Back
Print

Shredded Chicken Salad With Lime Jalapeño Dressing

Prep Time 20 minutes
Cook Time 20 minutes
Servings 4
Author Rachael DeVaux

Ingredients

Salad

  • 1-2 organic chicken breasts (or pick up a roasted organic chicken from the grocery store)
  • 1 medium pot filled 3/4 full if using organic chicken breasts
  • 6-8 baby bell peppers, sliced in rounds
  • 1 cup cherry tomatoes, halved
  • 1/4 red onion, thinly sliced
  • 1 orange, skin removed, cut into wedges
  • 1 small jalapeño, thinly sliced
  • 1/4 cup sliced almonds

Jalapeño Lime Dressing

  • 1/4 cup extra virgin olive oil
  • 1 large lime, squeezed
  • 1/2 avocado
  • 3/4 small jalapeño (or desired preference, but can always leave out)
  • 1/2 cup fresh cilantro
  • 1/4 cup water
  • 1 tsp sea salt
  • ground pepper, to taste

Sweet Potato

  • 1 large japanese sweet potato (regular works too)
  • salt and pepper, to taste

Instructions

Jalapeño Lime Dressing

  1. Pulse in food processor or blender until it reaches a fine consistency.

Shredded Chicken

  1. 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

  1. 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

  1. 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! :)