Italian Pan Seared Chicken Salad Tacos

• Course Dinner, Lunch
• Cuisine American, Italian

Prep time

Cook time

Servings

Ingredients

• For the Italian Dressing
• 1 tbsp Granulated Sugar
• 1 tsp dry mustard
• 1/2 tsp dried oregano
• 1/4 tsp Crushed red pepper flakes
• 1/4 tsp Salt
• 1 clove garlic
• 2 tbsp Red Wine Vinegar
• 2 tbsp White vinegar
• 2 tbsp Water
• 1/3 cup Extra Virgin Olive Oil
• 1/4 cup Parmesan cheese
• For the Salad
• 1 head Butter lettuce, chopped
• 1 cup Cucumber, chopped
• 1 Avocado (seed removed and chopped)
• For the Chicken and Tortillas
• 1 lb ground chicken
• 1 Shallot
• 1/2 cup shredded Parmesan cheese
• 1/4 cup Finely chopped parsley
• 2 tsp Garlic Powder
• 2 tsp Onion Powder
• 1 tsp Paprika
• 1/2 tsp Salt
• 12 Almond flour tortillas
• 12 slices Gruyere or Swiss cheese

Instructions

1. To make the Italian dressing, in a blender or small food processor, puree together all of the dressing ingredients. Transfer to a mason jar and refrigerate until ready to serve.
2. To make the salad, toss together the butter lettuce, cucumber and avocado. Cover and chill until ready to serve.
3. In a large mixing bowl mash together the ground chicken, chopped shallot, parmesan cheese, parsley, garlic powder, onion powder, paprika, and salt.
4. Line two baking sheets with parchment paper or foil and lay out the almond flour tortillas, six on each tray.
5. Evenly distribute the chicken mixture onto each of the tortillas and press down into a thin layer that covers most of the tortilla.
6. Heat a large skillet over medium-high head and spray with non-stick spray. Place the tortillas in the pan chicken side down and cook for 5 to 7 minutes until the chicken is cooked through.
7. Flip the tortilla over and place a slice of cheese on top of the chicken. Cook until the cheese has melted. Repeat until all tacos are cooked.
8. Toss together the salad and dressing and serve salad on top of chicken tacos.