CHICKEN INGREDIENTS
4 Chicken Breasts
¾ Cup Avocado Oil
1 Teaspoon Pink Himalayan Salt
¼ Cup Lime Juice
1 Tablespoon Chili Powder
½ Teaspoon Garlic Powder
½ Tablespoon Cumin
2 Tablespoons Coconut Aminos
CREAMY AVOCADO VERDE INGREDIENTS
1 Cup Salsa Verde
½ Cup Onion Chopped
2 Garlic Cloves
2 Large Avocados
2 Cups Cilantro Loosely Packed
1 Tablespoon Avocado Oil
¼ Teaspoon Pink Himalayan Salt
Cracked Pepper to Taste
BOWL INGREDIENTS
1 Cup Corn
4 Cups Lettuce
¾ Cup Grape Tomatoes Sliced
1/3 Cup Red Onions Sliced
1 Cup Jack or Cheddar Cheese Shredded
Salsa
Tortilla Chips
Sour Cream
4 Tortillas
ASSEMBLY
- Make the chicken marinade. Combine all of the ingredients in a small bowl with the exception of the chicken. Mix well, add the chicken, and marinate for 8 – 24 hours.
- Make the Creamy Avocado Verde by combining all of the ingredients in a food processer.
- Process until smooth. Chill until ready to serve.
- Heat the grill to 450F.
- Grill the chicken for 4 minutes.
- Flip the chicken and grill for an additional 4 minutes.
- Set aside and cover with foil while prepping the rest of the dish.
- Add the lettuce to a large bowl with a few large spoonful’s of the Creamy Avocado Verde.
- Evenly dress the lettuce with the Creamy Avocado Verde.
- Add the lettuce to 4 individual salad bowls.
- Slice the chicken.
- Top the salad bowls with the chicken and the remaining bowl ingredients. Serve with tortillas.
- ENJOY!