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Rub your chicken breast with the taco seasoning and ½ tablespoon of olive oil.
Preheat a grill pan or an outdoor grill over medium-high heat. Grill the chicken until nicely charred and the internal temperature reads 165F. About 4-5 minutes per side.
Meanwhile, place all the remaining ingredients for the salad into a large bowl.
In a small jar, add the dressing ingredients, and shake well to emulsify.
Once the chicken is done cooking, allow it to rest then chop it and add it to the salad bowl.
Drizzle the dressing all over the salad and toss to combine.