Spicy Summer Salad (Edit recipe)

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I LOVE salad! Living in Hawai’i it is warm year round so we often eat salads for lunch or dinner. But, like anything the same old throw together salad can get boring. I am attempting to share 6 salads in the next 6 weeks. Salads are loaded with veggies, a little quality protein, creamy dressing, and bonus - you don’t have to use the oven and heat up the house. All salad recipes are flexible for your tastebuds so use this recipe as is or add something you just adore. Enjoy

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PREP TIME

15 minutes

COOK TIME

10 minutes

INGREDIENTS

Serves: 4

Ingredients

Chicken

3 whole Boneless Skinless Chicken Breasts, Cut into small dice
2 Tbsp Extra Virgin Olive Oil
.5 tsp Sea Salt
1 oz Taco Seasoning - Primal Palate

Salad

1 head Romaine Lettuce, Small chop
2 cups Spring Mix Salad Greens Lettuce, Small chop
1 whole Sweet Corn, Remove kernels
.25 whole Red Onion, Diced
.5 cup Cherry Tomato, Diced
1 whole Carrots, Diced
.5 cup Black Olives, Diced
1 cup Black Beans, From can, rinsed
.5 cup Grass-fed Organic Cheddar Cheese, Grated
1 whole Avocado, Diced
1 cup Buttermilk Ranch Dressing (click for recipe)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a large skillet cook the chicken in oil for 5 minutes.
Add the salt and taco seasoning, stir to combine, if too dry add 2 tbsp of water. Cook for 2-3 more minutes until done. Set aside.
In a large bowl add all of the salad ingredients.
Add the chicken and dressing, stir to combine.

Notes

You can top with cilantro or scallions if desired.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	442
Fat:	16 g
Carbohydrates:	36 g
Protein:	34 g
Cholesterol:	95 g
Sodium:	520 mg
Fiber:	9 g
Sugars:	5 g
Sugar Alcohol:	0 g
Calculated per serving.