Southwestern grilled chicken salad
Soy-Free, Dairy-Free, Gluten-Free, Paleo-Friendly
20 – 30 Minutes
Consider this paleo-friendly main course a healthier taco salad, with buttery avocado and lean chicken cutlets instead of sour cream and cheese.
In your bag
- 4 chicken cutlets (about ¼ pound each)
- 1 cup cooked black beans*
- 1 cucumber
- 3 or 4 red radishes
- 3 ounces cherry tomatoes
- 2 avocados
- 2 limes
- 6 or 7 sprigs fresh cilantro
- 1 jalapeño (optional)
- 2 tablespoons sherry vinegar
- 5 ounces baby arugula
- About ½ cup corn tortilla strips* (cooked in coconut oil)
- 1 teaspoon Aleppo chile flakes (optional)
- *Not paleo; omit for a paleo-strict version.
Charles Elmer Doolin, the founder of Fritos®, helped popularize the modern taco salad with his Tacup, a meal of ground beef, beans, sour cream, and cheese in a bowl made of Fritos. A prototype of his Tacup mold is in the collection at the Smithsonian’s National Museum of American History.
Protein: 34g (68% DV), Fiber: 13g (52% DV), Total Fat: 30g (46% DV), Monounsaturated Fat: 19g, Polyunsaturated Fat: 4.5g, Saturated Fat: 4.5g (23% DV), Cholesterol: 85mg (28% DV), Sodium: 240mg (10% DV), Carbohydrates: 33g (11% DV), Total Sugars: 4g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.
Paleo-strict nutrition: Calories: 420, Protein: 30g (60% DV), Fiber: 9g (36% DV), Total Fat: 27g (42% DV), Monounsaturated Fat: 18g, Polyunsaturated Fat: 3g, Saturated Fat: 4g (20% DV), Cholesterol: 85mg (28% DV), Sodium: 190mg (8% DV), Carbohydrates: 16g (5% DV), Total Sugars: 3g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.