Prep
20 mins
Cooking
10 mins
Serves 1
Iceberg
Serves: 1
2 Tsp Olive Oil
1 Lb Ground Chicken Breast
1/2 Small Onion, Diced
2 Tbsp Tomato Paste
1/2 Cup + 1/8 Cup Water
3/4 Tsp Salt
1 1/2 Tsp Chili Powder
1/2 Tsp Garlic Powder
1 Tsp Apple Cider Vinegar
1 Pack Florette Iceberg
2 Medium Roma Tomatoes, Diced
1/2 Cup Shredded Mozzarella Cheese
1/2 Cup Chopped Parsley
Can Black Beans, Rinsed And Drained
1/2 Cup Frozen Corn, Defrosted
1 Large Avocado, Sliced
1/2 Cup Crushed Tortilla Chips
Dressing
1/4 Cup Lime Juice
2 Tsp Honey
1/2 Tsp Ground Cumin
1/4 Tsp Salt
1/4 Cup Olive Oil
Heat a medium skillet to a medium heat. Add 2 tsp olive oil. Once the oil is hot, add ground chicken. Use a wooden spoon to bread the meat up. After 1 or 2 minutes, add onion, stir to combine. Sauté until chicken is golden brown and cooked through, and onion is soft, about 6-7 minutes.
Add tomato paste, stir and cook for one minute. Add water, chili powder, garlic powder, and salt. Cook another 1-2 minutes and add vinegar. Stir and turn heat off.
Whisk lime juice, honey, cumin and salt together in a small bowl. Slowly whisk in olive oil. Season to taste with salt and pepper.
Toss Iceberg with tomatoes, cheeses, parsley, beans, corn and dressing. Season with salt and pepper. Add chicken and toss one more time. Top salad with crushed chips and sliced avocado.
BEFORE YOU POLISH OFF YOUR CULINARY CREATION TAKE A SNAP AND TAG US!