Chicken Taco Salad

This is one of my coolest memories ever! That time when one of my long-time besties got on a plane from Washington state to fly to California to come to our house warming party. I feel warm and fuzzy all over again and I’m reminded that she and I do not spend enough time connecting. Love you, Alice!!

Friends, you may have thought about joining the weight loss challenge with me but just didn't jump. Well, we are in the first week and it's been crazy cool! The one thing you had to have to participate is the Fiberwise. I'm very quickly finding the Fiberwise before dinner a total game-changer.
 

I made this chicken taco salad for lunch and it was DELICIOUS! So good, I had it for dinner, too. I had two small portions for lunch and then Fiberwise 30 minutes before dinner. I could only eat 3 or 4 bites, I was stuffed! How crazy is that to be watching every morsel and then have something that tastes so crazy good, and all I can eat was 4 bites? I'll put the recipe in the first comment.

INGREDIENTS LIST FOR THE CHICKEN TACO SALAD

Chicken 

2 medium chicken breasts, skin off

2 tablespoons taco seasoning (here’s to make your own taco seasoning mix)

2 cloves garlic, minced

2 tablespoons olive oil

Dill Sauce

1/2 cup loosely packed fresh dill

1/2 cup Greek Yogurt (or sour cream, or mayo)

1 jalapeno, optional

1 clove garlic, minced

Juice of 1/2 lime

Pinch of salt and pepper

Salad

2 heads of Romaine lettuce, trimmed, rinsed, and roughly chopped

1 avocado, diced

2 tomatoes, diced

1/4 cup red onion, diced

Fresh cracked pepper, to taste

DIRECTIONS

Chicken:

1. Add the chicken, garlic, olive oil, and taco spices in a large bowl or ziplock bag. Place chicken in the fridge and let marinate for at least 15-30 minutes or up to 24 hours.

2. Drain chicken from marinade and discard marinade. Bring to room temperature for 10 minutes, then place chicken on a grill or pan heated to medium-low heat. Cook until chicken is no longer pink in the inside, about 9-10 minutes per side – or until it has reached an internal temperature of 165ºF (74ºC).

3. Allow the grilled chicken to rest for a couple of minutes, then cut into cubes.

Dill sauce:

1. Combine fresh dill, Greek yogurt, jalapeño, garlic, lime juice, salt, and pepper in a blender or food processor and pulse until smooth. Transfer to a glass jar or a bowl and keep refrigerated until serving.

Salad:

1. When ready to serve, in a large salad bowl, combine chopped romaine lettuce, avocado, tomatoes, red onion, and cooked chicken. Drizzle with the dill sauce and toss well to combine. Adjust seasoning if necessary. Serve the taco chicken salad immediately. Enjoy!