If you are looking for a quick lunch or dinner idea for those busy work weeks, try this loaded taco bowl salad. It is loaded with adobo ground chicken, caramelized onions and bell peppers, cilantro, pumpkin seeds, avocado, and dressed with my latest addiction, Zubiate’s Cocina queso de Jalapeno and crema de Jalapeno.
A little about my latest obsession with Zubiate’s Cocina. I first heard about them after some of my fellow Instagram friends went to Expo West and shared how amazing their salsa’s were. Once I heard the words QUESO DE JALAPENO and CREMA DE JALAPENO, I was sold. For those of you who don’t know, I am obsessed with adding jalapeno’s to almost every one of my dishes, so these were a for sure win in my books as soon as I sampled them. If you want to try them out they have been nice enough to offer you all free shipping on your first order, use code “MHKFREESHIP” at checkout and enjoy your new salsa’s. This by no means is sponsored it is just a girl who loves a product and is wanting to share it with you all.
The nice thing about this salad is that all the ingredients can be meal prepped on Sunday. Which then will make putting together your salad quick and easy during the busy work week. Since you will have a lot of the adobo ground chicken left over you can also repurpose your leftovers into a variety of other dishes for the week.
Some other way’s you can repurpose your adobo ground chicken includes:
When storing all your ingredients you meal prepped on Sunday for this salad, store separately in airtight glass Tupperware.
Adobo Chicken Taco Salad
- 1 lb ground chicken
- 1 tbsp Primal Palate adobo seasoning
- 2 red bell peppers
- 2 green bell peppers
- 1 yellow onion
- 1-2 tbsp avocado oil
- Cook your ground chicken with adobo seasoning for 5-7 minutes
- In another pan add your avocado oil to pan and heat
- Add your sliced onions, red bell peppers, salt + pepper, and sauté for 10 minutes