Gluten Free (Chicken) Taco Salad

*Serves 4*

Ingredients:

4 cup romaine lettuce
1/2 cup finely chopped veggies (I used red bell pepper, red onion, and celery)

1 tbs avocado oil (or olive)
3 tbs rice vinegar
1 tbs fresh lime juice
1 tsp ground cumin
1 tsp ground chilli powder
1 small handful fresh cilantro, minced
splash of hot sauce (I used franks)
1/2 tsp sea salt (to taste)

4, 4oz chicken breast
4-6 tbs tajin seasoning

1 cup brown basmati rice
2 cups of water (or according to package instructions)
1tbs cumin
1tbs chilli powder
cracked pepper
1 tbs hot sauce
1/2 tsp sea salt

Serve with salsa (optional)

Method:

Preheat oven to 350C. Prepare basmati rice according to package instructions, adding cumin, chilli powder, cracked pepper, hot sauce, and sea salt to the water (usually brown basmati is one part rice 2 parts water, bring to simmer on high, then turn to low for 50 minutes). Wash lettuce, and set asside to dry. Rub each chicken breast generously in tajin seasoning, then place in a oven dish when the rice timer has 20 minutes left and bake uncovered for 30 minutes. While the rice and chicken cooks, whisk oil, vinegar, lime juice, chilli, powder, cilantro, splash of hot sauce, and seat salt. Chop veggies and place in the bowl on top of vinagrette, then chop the lettuce and put on top (don't toss until ready to serve!:) Toss the salad, and divide evenly onto serving places, then top each with 1/4 cup of  cooked rice, chopped chicken, and salsa (optional). Enjoy!:)