Southwest Chicken Taco Salad

Ingredients

• Servings: 4
• 1 1/2 tablespoons paprika
• 1 1/2 teaspoons cayenne pepper
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons onion powder
• 1 teaspoon ground black pepper
• 1 teaspoon ground white pepper
• 3/4 teaspoon ground cumin
• 3/4 teaspoon dried oregano
• 3/4 teaspoon dried thyme
• 3/4 teaspoon salt
• 4 skinless, boneless chicken breast halves
• 1 tablespoon vegetable oil
• 4 tostada shells
• 2 cups chopped romaine lettuce
• 2 cups fresh salsa
• 2 avocados - peeled, pitted, and sliced
• 1/2 cup shredded cheddar cheese
• 1/2 cup sliced black olives
• 1/2 cup ranch dressing

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• preheat oven to 350 degrees f (175 degrees c).
• stir paprika, cayenne pepper, garlic powder, onion powder, black pepper, white pepper, cumin, oregano, thyme, and salt together in a bowl.
• rub spice mixture into each chicken breast to coat thoroughly.
• heat oil in a large skillet over high heat. cook chicken breasts in hot oil until browned, about 5 minutes per side. transfer chicken to a baking dish. cover the dish with aluminum foil.
• bake in the preheated oven until chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c). slice chicken into strips.
• fill each tostada shell with 1/2 cup lettuce. divide chicken, salsa, avocados, cheddar cheese, and olives between the tostada shells. top each salad with ranch dressing.