Grilled Chicken Salad With Chili-lime Dressing

Ingredients

FOR THE CHILI-LIME DRESSING

½ cup extra-virgin olive oil

3 garlic cloves, minced

1 teaspoon anchovy paste or 2 oil-packed anchovy fillets

¼ cup freshly squeezed lime juice (about 2 limes)

1 teaspoon chili powder

½ teaspoon paprika

½ teaspoon crushed red pepper flakes

½ teaspoon dried oregano

½ teaspoon kosher salt

¼ teaspoon cayenne pepper

FOR THE CHICKEN AND BACON

1½ pounds boneless, skinless chicken breasts

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

½ teaspoon ground cumin

½ teaspoon paprika

4 slices no-sugar-added bacon, roughly chopped

FOR THE SALAD

8 cups chopped romaine lettuce (about

2 large heads)

1 cup halved cherry tomatoes

¼ cup halved and thinly sliced red onion (about ¼ small onion)

¾ cup freshly shredded sharp cheddar cheese (omit for dairy-free, paleo, and Whole30)

1 avocado, sliced

1 cup crushed white corn tortilla chips (omit for paleo, Whole30, and grain-free)

Directions

MAKE THE CHILI-LIME DRESSING: In a blender or using an immersion blender in a wide-mouth jar, combine all the dressing ingredients and blend until smooth. Set aside. This keeps in the fridge for 5 to 7 days.

COOK THE CHICKEN AND BACON: Place the chicken breasts on a cutting board and cover with parchment paper or plastic wrap. Using a meat mallet or the bottom of a heavy skillet, pound the chicken to a uniform ½-inch thickness. Pat dry with paper towels. Season the chicken on both sides evenly with the salt, pepper, cumin, and paprika. Set aside.

LINE a plate with paper towels. Add the chopped bacon to a cold large skillet. Turn the heat to medium and cook until the bacon is crisp, 7 to 9 minutes total, stirring occasionally. Using a slotted spoon, transfer the bacon to the plate lined with paper towels and set aside. Reserve the bacon fat in the skillet.

INCREASE the heat under the skillet with the bacon fat to medium-high.

Add the chicken to the pan and cook until golden brown and cooked through, 4 to 5 minutes per side. Transfer the chicken to a clean cutting board and let it rest.

ASSEMBLE THE SALAD: In a large bowl, combine the romaine, tomatoes, onion, and cheese (if using). Drizzle with the desired amount of dressing and toss to coat. Divide the salad among four plates, placing it in the center. Surround the salad with avocado slices.

CUT the chicken into ½-inch-thick strips. Place the sliced chicken around each of the salads, alternating with the avocado slices, and sprinkle with the bacon and the crumbled tortilla chips (if using).