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Fiesta Chicken Salad

A quick and easy meal that comes together in 20 minutes, perfect for a big meal prep!!
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 5 servings

Ingredients
  

  • 2 heads lettuce green leaf or butter
  • 1/2 cup chopped red cabbage
  • 1 whole carrots, peeled and diced
  • 1 orange bell pepper, diced
  • 1 bunch chopped green onions
  • 1 can black beans, drained and rinsed
  • 1 can organic corn, drained and rinsed
  • 1/4 cup pumpkin seeds
  • 1/4 cup sunflower seeds
  • 1 1/2 lb chicken breasts
  • 1 tsp garlic powder
  • 1/2 tsp cayenne pepper
  • 1/2 tsp chili powder
  • 1/2 tsp ground cumin
  • Pinch smoked paprika
  • Sea salt and ground pepper, to taste
  • 1 tbsp avocado oil

Instructions
 

  • Wash and chop all veggies and add to a large salad bowl.
  • Place chicken breasts in a large plastic bag and use a meat mallet or heavy kitchen object (I used a jar of marinara sauce) to pound out chicken until it’s ~1/2 inch thick all around. Heat oil in a skillet and sear chicken on both sides, cooking until chicken is fully cooked. Season with garlic powder, salt and pepper, smoked paprika, cumin, chili powder and cayenne pepper.
  • Remove chicken from skillet and slice into thin strips before adding to salad
  • Dress as desired (I used Primal Kitchen Foods Cilantro Lime), divide into five servings, and enjoy!