Fall Grilled Chicken Salad
Ingredients
- 2 pieces boneless/skinless chicken breast
- 2 cups leftover rice
- 2 cups mixed greens
- 2 cups mixed veggies ( graope tomatoes, cababge, corn kernels. baked squad, cucumber)
- 1 orange peeled
- 1 handful walnuts
- 1 cup avocado /olive oil for cooking and dressing
- 2 tbsp coriander powder
- 1 tsp paprika
- 2 tbsp taco seasoning
- 2 tbsp lemon juice
- salt and pepper to taste
Instructions
- Preheat the oven to 400 degrees F. Wash and pat dry the chicken. Drizzle some olive oil, coriander powder, paprika and salt and bake it for 30 mins or until cooked through. Once done slice it in bite size pieces.
- Heat some oil in a pan. Add rice and season with taco seasoning.
- In a cup whisk together some olive oil, lemon juice, and salt.
- Start layering your salad, greens first, then rice, then veggies, thereafter meat and finally top it off with walnuts and the vinairgrette.