Chicken Taco Salad with Guacamole
1 acorn squash
1 medium rutabaga, diced into 1” pieces
1 heaping tbsp gluten-free miso
2 tbsp water
3 tbsp olive oil, plus some extra drizzles
1 yellow onion, peeled and finely diced
12 cloves of garlic, peeled and finely sliced
1 heaping tbsp of fresh minced ginger (peeled)
3 tbsp wheat-free Tamari sauce
1/8-1/4 cup coconut nectar (optional and to taste)
1/8 cup water (may not use all of it)
1 head of cauliflower, finely diced into very small pieces
1 tbsp fresh ground pepper
2 teaspoons paprika
Dash or two of cayenne
2 boneless chicken breasts (cut into 1"pieces as thin as possible)
2-3 cups mixed greens
2 brown rice tortillas (Food for Life)
1/2 red onion, peeled and finely diced
1 clove garlic, peeled and minced
Grated lemon/lime peel
Fresh cilantro (optional)
Preheat the oven to 450°F.
Slice the acorn squash into 1” rounds/rings, removing the seeds. Layer them in a medium roasting pan with the chopped rutabaga pieces.
Whisk the miso and water together into a sauce and pour over the vegetables with a generous drizzle of olive oil, so everything is lightly coated and well mixed.
Cover with foil and place in the oven, cooking for 15 minutes.
Turn heat down to 400°F and remove the foil for the rest of the time it takes for the vegetables to cook and become tender, roughly another 15-20 minutes, depending on your oven temperature and pan size.
To begin the rest of the taco filling, make sure the onion, garlic and ginger are all peeled and sliced into feathery thin (and small) pieces.
In a large pan over low heat cook them with the oil, stirring occasionally so they “melt” and become soft rather than browned. This may take 10-20 minutes.
Whisk the tamari sauce, coconut nectar and two tablespoons of water in a small bowl.
Bring the temperature up to medium and add the chicken pieces and stir until well mixed.
Add the tamari mixture and then add the cauliflower and stir for several minutes.
Add several tablespoons of water, and cover the pan with a lid so everything steams for several minutes. 3-5 minutes should be enough.
Remove the lid and turn heat to high, stirring the mixture until things begin to brown and fall apart (like the texture of pulled pork or traditional taco filling).
When everything is well cooked and soft, remove from heat and add the black pepper and paprika, adjusting to taste.
Cut the tortillas into wedges (into quarters or eighths), brush with optional olive oil and dust with sea salt. Place in a single layer on two baking sheets and toast for 5-8 minutes until golden and crispy. Watch them carefully to avoid burning!
Mash all guacamole ingredients together in a bowl to desired consistency. Store covered in plastic wrap with the avocado pit in the dish to keep from browning as much as possible. If it does brown, simply stir it up, it’s perfectly fine to use.
On a bed of greens add a slice or two of the acorn squash and some rutabaga pieces, topping with the “taco filling”, chips and guacamole.