Paleo Recipe: Baked Chicken Taco Salad

My favorite food hands down is Mexican. So with starting the Paleo Challenge, I immediately went looking for recipes that will give me that spice I crave so much. Well, this one hits the spot.


1-2 lbs. boneless chicken breast (preferably free range)

Olive oil

Romaine lettuce

Chopped onions, peppers, mushrooms (any veggies you really like)

6 strips bacon (preferably uncured)

Taco Seasoning Ingredients (per 1 lb of meat) – From Mark’s Daily Apple

1 tablespoon chili powder

1 teaspoon cumin

1/4 teaspoon onion powder

1/4 teasoon garlic powder or minced garlic

1/2 teaspoon dried oregano

1/2 teaspoon paprika

1 teaspoon salt

1/2 teaspoon black pepper


Preheat the oven to 350 degrees. Place chicken in baking pan. Lightly coat with olive oil and cover top with taco seasoning. Cook for about 40 minutes. Check that chicken temp is above 165 degrees before taking out.

While chicken is baking, cook 6 strips of bacon in a large pan. After bacon is finished, pour enough bacon drippings out to where only the bottom of pan is lightly coated. Add all chopped veggies to same pan and cook until desired tenderness.

Start your plate with a bed of romaine lettuce, add chicken, bacon, and sautéed veggies. Cooked veggies add enough to the meal to where you don’t need a dressing.

I liked this recipe so much I’m making it again this week. Try it out and see what you think! (and let me know what you think)


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