09.18.18

Ultimate Chicken Taco Salad

Have you guys tried the new Tessemae’s Avocado Ranch dressing? WOW. I am absolutely crazy about it!! This Whole30 approved (dairy-free, gluten free, sugar-free), thick and creamy, delicious avocado-infused ranch dressing goes good on everything! Seriously, put it on all the things! But my new favorite thing is drizzling it over Taco Salads (which I normally have once a week). 

This taco salad, by the way, is next level good! That’s why I call it my *Ultimate* Chicken Taco Salad. But don’t let that scare you, it couldn’t be easier to make!! A big bowl of veggies topped with rotisserie chicken that is tossed in the most magnificent blend of spices and all drizzled with Tessemae’s Avocado Ranch.  It’s the perfect, easy, filling weeknight meal that you are just going to LOVE. 

You can find Tessemae’s products in the fridge section at Whole Foods, SNAP Kitchen, and more (check out their store locator here). You can also order their products online

Ultimate Chicken Taco Salad
Serves 4
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. 4 cups shredded chicken (1 rotisserie chicken)
  2. 1 tbsp ghee
  3. 1 tsp paprika
  4. 1/4 tsp cumin
  5. 1/2 tsp chipotle chili powder (chili powder is fine too)
  6. 1/2 tsp garlic powder
  7. 1/4 tsp dried oregano
  8. 1 tbsp tomato paste
  9. 1/4 cup chicken broth
  10. 1 tsp kosher salt
  11. 1/4 tsp black pepper
  12. 1 head romaine lettuce, cut for salad
  13. 1 medium watermelon radish (or 4 regular radishes), sliced thin and cut into matchsticks
  14. Pico de gallo
  15. 2 avocados, sliced thin
  16. 1 lime, sliced into wedges
  17. Tessemaes Avocado Ranch Dressing
Instructions
  1. Heat skillet over medium heat and melt ghee. Once ghee is melted, add paprike, cumin, chipotle chili powder, garlic and oregano. Toast herbs and spices for about 1-2 minutes. Once fragrant, add tomato paste and stir to combine. Slowly pour chicken broth into the paste + spice mixture, whisking, until well combined and turned into a thick sauce.
  2. Add chicken to the skillet and toss until even coated in the sauce and cook until chicken is just heated through. Season with salt and pepper and toss once more.
  3. Assemble salad by dividing the romaine, radish, pico de gallo and avocado amongst 4 bowls. Top with chicken and a slice of lime. Drizzle with Tessemaes Avocado Ranch dressing.
  4. Enjoy!
The Defined Dish http://www.thedefineddish.com/
Please note that I only work with companies and products that I feel passionately about and that align with The Defined Dish’s views and that this post contains sponsored content from Tessemae’sWhile I am compensated for the work I do, my opinions are always 100% my own.

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