Shredded Chicken Nacho Salad

It’s Day 17 of our Whole30 and we are currently snowed in and craving Mexican. What’s a girl to do?

We have basically been snowed in since Friday and decided to just enjoy watching the snow fall with a cup of Whole30 Bulletproof Coffee. As well as catch up on some house work.

Saturday we slept in, made more coffee, and got the fire going. The cats LOVE the fire. They stayed as close as they could all day!And they too binge watched The Lord of the Rings 😉

I also REALLY wanted some Mexican flavor for one of our meals. So I pulled some stuff out I had on hand and made this shredded nacho chicken salad. This is exactly what my taste buds were looking for. I used mini sweet peppers and roasted sweet potatoes to dip in the salad and for some great texture.

This is such a simple, yet tasty way to satisfy your nacho tooth while on the Whole30!

And if you are  not eating this way, I would add some shredded cheese and some tortilla strips to the salad to add more savory flavor depth!

On Sunday we ventured out into the cold to play! Unfortunately it was the powdery kind of snow that you can’t make into a snow ball. And the snow was too deep to go sledding 🙁 So we ended up getting a workout in from shoveling snow and clearing off our cars.

How was your weekend? Were you snowed in like us? Share some stories!

Macros: 524 calories; Fat: 21g ; Carbs: 28g; Protein: 40g

Shredded Chicken Nacho Salad

-          1 head of romaine, chopped

-          10 black olives

-          Pico de gallo

-          ½ an avocado, sliced

-          4 mini sweet peppers, halved- I used these as the "chips"!

-          1 sweet potato, sliced thin ( roasted in oven at 450 for 15-20 min)

-          2 chicken breasts

-          1 can of salsa verde

-          1 teaspoon cumin

-          1 teaspoon paprika

-          3 cloves of garlic, minced

-          2 tbs avocado oil

Non-Whole30 Toppings

• Cheese
• Hummus
• Black Beans
• Tortilla Strips

Directions:

Chop all veggies according to list above

In a medium skillet heat oil on medium high and swirl to coat

Place chicken in pan to sear (5 min per side)

Add garlic and stir until fragrant (about 1 minute)

Pour salsa verde on top of chicken

Cover chicken in skillet for about 15 minutes

Place chicken in a bowl and shred with two forks

Assemble salads by layering romaine, olives, avocado, sweet potato, peppers, onion, chicken, and pico de gallo