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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