Chicken Taco Salad with Cilantro Ranch

Directions

1. 1
   Skillet Cooking: Heat the avocado oil in a large skillet over medium heat. Cook for 7-9 minutes stirring the chicken occasionally to ensure all sides are cooked. Internal temperature should reach 165℉/74℃ degrees (although thighs can handle going to 175℉/80℃. Allow the chicken to rest for 5 minutes before slicing.
2. 2
   Air Fryer: Drizzle the chicken with the avocado oil and add the spices. Stir until the chicken is evenly coated with seasoning. Place in air fryer and cook at 400℉/205℉ for 20 minutes or until chicken reaches 175℉/80℃. Allow the chicken to rest for 5 minutes before slicing.
3. 3
   Prepare the dressing by combining the ingredients in a high powered blender and pulsing until well combined. Alternatively you can combine in a bowl, finely chop the herbs, and whisk together. 
4. 4
   Assemble the salad by layering the chopped lettuce, the chicken, and all other desired toppings. Drizzle with the dressing and toss together.