I love taco salads, but they usually don’t love me back.  Cheese?  Sour cream?  Corn?  Tortilla Strips?  That’s not Clean eating. Contrary to popular belief, you do not have to sacrifice flavor or time you don’t have to make a cleanse-friendly recipe.  I made this one up in ten seconds in my head and 20 minutes in my kitchen.  I bet you even have almost all of the ingredients in your house right now.  My only regret is that I forgot to photograph our meal tonight and I had to swipe a less beautiful pic from the World Wide Web…

|Clean Taco Salad| (serves 4)

• (4) 6-oz boneless skinless chicken breasts
• Whole Foods Tequila Lime Seasoning (or chili powder, garlic powder and 1 shot of tequila)
• Juice of 1 1/2 limes
• 1/4 cup extra virgin olive oil

• 2 small containers red, orange and yellow cherry tomatoes, cut in half
• 1 large seedless English cucumber, peeled and diced
• (2) 15-oz cans black beans, rinsed
• 1 bunch cilantro leaves, stems removed
• 2 avocados, sliced lengthwise
• Juice of 1 1/2 limes
• 1/4 cup extra virgin olive oil
• kosher salt, to taste
• freshly ground black pepper, to taste

Preheat oven to 375*F. Rub each chicken breast with tequila lime seasoning and marinate in lime juice and olive oil in glass baking dish while you prepare the veggies.  Then, bake the chicken for 30 minutes, flipping half-way through.  Add cherry tomatoes, cucumber, black beans and cilantro leaves to a large salad bowl.  Add lime juice and olive oil.  Season with salt and pepper and toss well.  Spoon salad into serving bowls, top with chicken and avocado.  Enjoy!

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