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

16

Serves: 4

Ingredients

Chicken

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

Salad

1 head Lettuce, Romaine, Small chop
2 cups Lettuce, Spring Mix Salad Greens, Small chop
1 Sweet Corn, Remove kernels
.25 Red Onion, Diced
.5 cup Tomato, Cherry, Diced
1 Carrots, Diced
.5 cup Black Olives, Diced
1 cup Black Beans, From can, rinsed
.5 cup Cheddar Cheese, Grated
1 Avocado, Diced

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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:	375
Fat:	18 g
Carbohydrates:	31 g
Protein:	18 g
Cholesterol:	31 g
Sodium:	885 mg
Fiber:	8 g
Sugars:	2 g
Sugar Alcohol:	0 g
Calculated per serving.