Healthy Food · My Zen

Whole30: Easy Chorizo Chicken Salad

OMG. This recipe was soooo good I just have to share. It is perfectly refreshing for a hot summer day.



  • 2 C. Spring Mix (or lettuce of your choice)
  • handful of black olives (about 8)
  • handful of cherry tomatoes (about 8)
  • 1 C. strawberries (frozen or fresh)
  • 1/2 Avocado
  • 1 lb. Chicken Breast
  • 1 T. Olive Oil (or oil of your choice)
  • 1 T. Chorizo seasoning (found at a local spice shop)
  • 1 t. Salt (to taste)
  • 1/2 lemon (if desired)


  • Preheat oven to 350 degrees.
  • Place chicken breasts in an oven-safe dish (preferably glass)
  • Drizzle cooking oil over breasts and sprinkle with chorizo seasoning and salt. I say 1 t. of salt, but that is a guess. I just sprinkle on the amount I deem necessary.
  • Bake in oven about 40 minutes, or until cooked thoroughly. We use a meat-thermometer which is amazing because we can pull the chicken as soon as it reaches the right temp and it doesn’t dry out. Otherwise, cook until the juices run clear.
  • When chicken is throughly cooked, immediately shred it with two forks in the baking dish. Shredding it now give the extra juice/flavor a chance to be absorbed into the chicken, making it more flavorful.
  • Make your salad! Spring mix, topped with about 1 C. of shredded chicken, olives, cherry tomatoes and avocado.
  • For the dressing, I used frozen strawberries that I had taken out of the freezer earlier in the day. The juice from the strawberries and the berries themselves are what I used for my dressing. If this is not enough for you, consider adding the juice from 1/2 of a lemon.

That’s It! You’re done! And, you should have leftover chicken for another meal or two 🙂

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