Recipe Name Chicken Taco-less Salad Submitted by Mitchem Kitchen Services Recipe Description For ketogenic diet. Quantity 0 Quantity Unit Prep Time (minutes) 15 Cook Time (minutes) 10 Ready In (minutes) 25

Ingredients Amount Measure Ingredient 2/3 pound, raw chicken breast halves, boneless, skinless 1/2 teaspoon salt, kosher 1 clove Garlic 1 dash black pepper, freshly ground 1 teaspoon cilantro, fresh, chopped 1/4 large (1 oz) Dried Chile ground 1 tablespoon Lime juice, fresh squeezed 2 teaspoons cilantro, fresh, chopped 2 tablespoons coconut oil 1/4 teaspoon Spices, ground cumin 2 tablespoon green onion, thinly sliced 1/2 teaspoon salt, kosher 1/2 teaspoon black pepper, freshly ground 3 cups, shredded romaine lettuce 1/2 cup, strips Jicama, Battonet 1/2 cup cherry tomatoes Cherry Tomatoes, halved 1/2 cup, shredded shredded organic white cheddar cheese Steps Sequence Step 1 On a cutting board, coarsely chop garlic and and add kosher salt. Using the flat side of your blade, grind the salt and garlic together to make a paste. Put paste in a medium mixing bowl with 1 dash of ground black pepper, 1 teaspoon of finely chopped cilantro and the 1/4 ounce of dried chili. Add lime juice and coconut oil and whisk together. Pour half into a large mixing bowl and set aside. 2 Slice chicken into strips 3/4 inch thick, making long pieces. Place cut chicken into medium bowl containing 1/2 the marinade/dressing cover and refrigerate for 30 minutes. 3 Heat stainless steel skillet on medium high heat and add 2 Tbsp. of extra virgin olive oil and heat until just smoking. Using tongs remove chicken strips from marinade and carefully place in hot oil. Sear on one side for 5 minutes and turn over. cook for another 5 minutes and remove from pan. let stand while completing next step. 4 In large mixing bowl containing the reserved dressing/marinade add 2 teaspoons of fresh cilantro, shredded romaine,jicama, cherry tomato halves and chicken strips and toss. 5 Top with 1/2 cup organic white cheddar.