Grilled Chicken Salad With Chili-lime Dressing | GF/DF/SF | Umami

Ingredients

• FOR THE CHILI-LIME DRESSING
• ½ cup extra-virgin olive oil
• 3 garlic cloves, minced
• 1 teaspoon anchovy paste or 2 oil-packed anchovy fillets
• ¼ cup freshly squeezed lime juice (about 2 limes)
• 1 teaspoon chili powder
• ½ teaspoon paprika
• ½ teaspoon crushed red pepper flakes
• ½ teaspoon dried oregano
• ½ teaspoon kosher salt
• ¼ teaspoon cayenne pepper
• FOR THE CHICKEN AND BACON
• 1½ pounds boneless, skinless chicken breasts
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• ½ teaspoon ground cumin
• 4 slices no-sugar-added bacon, roughly chopped
• FOR THE SALAD
• 8 cups chopped romaine lettuce (about
• 2 large heads)
• 1 cup halved cherry tomatoes
• ¼ cup halved and thinly sliced red onion (about ¼ small onion)
• ¾ cup freshly shredded sharp cheddar cheese (omit for dairy-free, paleo, and Whole30)
• 1 avocado, sliced
• 1 cup crushed white corn tortilla chips (omit for paleo, Whole30, and grain-free)