Ingredients:
Dressing:
1/2 of an Avocado
1/2 a Serrano pepper with seeds if you want it spicier
Small handful of Cilantro
2 Garlic cloves
1/2 of a small onion
3-4 tbsp of avocado oil (Can be adjusted to your liking)
3-4 tbsp red wine vinegar (Can be adjusted to your liking)
juice from one lime
Pinch of salt and pepper
Splash of water (add as much or as little as you like for consistency)
Blend it all together until smooth
Chicken Seasoning:
1 tsp salt
1 tsp pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp chili powder
1 tsp paprika
1/2 tsp cumin
Pico de Gallo:
1 diced tomato
1/2 of a serrano pepper finely diced
1/2 of a white onion finely diced
2 tbsp of diced cilantro
Salt and Pepper to taste
Other Salad Ingredients:
2 romaine hearts sliced
5-6 ounces of crumbled cotija cheese
1 diced avocado
Handful of tortilla strips
Handful of pepitas
Cooking Instructions:
Season two chicken breasts sliced thin into about four pieces by rubbing with a little avocado oil then apply the seasoning, grill until chicken is 160 degrees internal then let rest for 5 minutes until it comes up to 165 degrees internal. Slice into small cubes. Slice up two romaine lettuce hearts and put in a large salad bowl. Top with grilled chicken, pico de gallo, diced avocado, pepitas, tortilla strips, and cotija cheese. Drizzle on that dressing, mix and enjoy one of my favorite salads ever!
Cook Time: 25 mins