Jalapeno Chicken Salad with Blistered Bell Peppers

Photo: lpfedme

INGREDIENTS

- 4 Bell Peppers
- 1-2 Pound Chicken Breast, Boneless + Skinless
- 2⁄3 Cup 
Whole30 Compliant Approved Mayo
- ½ Cup Whole30 Compliant Traditional 
Mexican Hot Sauce
- 2 Tablespoons Fresh Cilantro, Chopped
- 2 Tablespoons 
Avocado Oil
- 1⁄2 Cup Red Onion, Chopped
- 1⁄2 Cup Jalapenos, Chopped
- 2 Tablespoons Lime Juice
- 1 Tablespoon Cumin
- Salt + Pepper

Directions

1. Prep and season the chicken with:
Salt + Pepper + Cumin + 1 TBSP Lime Juice + 1 TBSP Avocado Oil +  ½ Cup of Hot Sauce

2. Then: Mix everything above + Chicken in a plastic bag with seal, massage aggressively 
 
3. Allow chicken to marinate for 2 hours
(Overnight max)
 
4. Preheat the over to 375 degrees

5. Add 1 TBSP Avocado Oil to Cast Iron Pan

6. Heat on Medium-High

7. Add Marinated Chicken to Hot Pan

8. Cook to Golden Brown, 5-7 minutes on each side

9. Cover Chicken, then Transfer to Oven

10. Bake for 15 Minutes at 165 Degrees

11. Plate Chicken and Allow It to Rest 

12. Mix the Chicken + Mayo + 2 TBSP Lime Juice + Onions + Jalapenos + Cilantro + Salt + Pepper in a Bowl. 

13. Toss to Evenly Coat

14. Cover and Allow to Chill
 
15. Cut the tops off the Peppers and Remove the Insides

16. Use tongs to Roast Peppers Over Open Flame for 10-15 Seconds on Each Side

17. Plate the Peppers and Fill with Jalapeno Chicken Salad

18. Garnish with Cilantro + Lime Juice + Hot Sauce + Avocado


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