Trader Joe’s Sunday back in full force even though I’m not feeling the best. This loaded Mexican superfood salad is seriously giving me LIFE after being so so sick yesterday. Made enough for about 6 servings so me and the boyf could have lunches to start off the week. Do it!!!
Mexican Super Food Salad
Salad is blackened organic chicken seasoned with salt, pepper, paprika, chili powder, garlic powder and cumin then cooked on a hot pan with @chosenfoods avocado oil. Dice the chicken and serve on top of the salad. Salad is made up of avocado, black beans, cherry tomatoes, bell pepper, romaine, kale (de-stemmed), peptitas, cilantro, sweet potato ribbons, crunchy quinoa and Green Goddess salad dressing.
For sweet potato ribbons, preheat the oven to 400 degrees. Toss ribbons in @chosenfoods avocado oil with salt, pepper, garlic powder and chili powder. Bake for about 15 minutes and finish for 5 additional minutes on broil.
For crunchy quinoa, spread cooked quinoa on a baking sheet and broil for about 5-10 minutes until quinoa is golden brown and crispy, flipping the pan halfway through.