Ingredients
3 pieces Grilled & Ready® Fully Cooked Frozen Chicken Breast Fillets
3 flour tortillas
1/4 cup olive oil
salt, to taste
pepper, to taste
1 teaspoon garlic powder
1 cup frozen corn, thawed
1 cup black beans, drained
1 Roma tomato, seeded, diced
2 green onions, sliced
2 garlic cloves, minced
2 limes, juiced, divided
1 teaspoon cumin, divided
1 teaspoon coriander, divided
1/2 cup ranch-style salad dressing
2 tablespoons chipotle chile, juice from can
1/2 teaspoon paprika
Mexican cheese blend, shredded
1 avocado, diced
Romaine lettuce, shredded
Cooking Instructions
Make the garlic tortilla "croutons" by stacking three flour tortillas and cut into small squares. Put them in a bowl. Combine with 1 tbsp. olive oil, 1 tsp. salt, 1/2 tsp. black pepper, and 1 tsp. garlic powder. Stir well to combine; place on a non-stick baking sheet. Bake at 375⁰F for 8-10 minutes, or until the "croutons" are golden and crisp. Set aside to cool.
Prepare the black bean corn salsa by combining corn, black beans, Roma tomato, green onions, garlic, juice from one lime, olive oil, 1/2 teaspoon cumin, 1/2 teaspoon coriander and salt & pepper to taste together in a medium bowl. Set aside.
Prepare Grilled & Ready Chicken Breast Fillets according to package directions. Dice into bite-sized cubes. Place in a bowl. Add a squeeze of lime juice, 1/2 teaspoon cumin, 1/2 teaspoon coriander, paprika, garlic powder, and salt & pepper to taste. Stir to evenly coat the chicken pieces with the spices. Set aside.
Prepare the dressing by combining 1/2 cup of your favorite ranch dressing with 2 tsp of sauce from a can of chipotle chilies. Stir well to combine.
Assemble: Place romaine lettuce on a large platter. Arrange ingredients in rows like ribbons down the lettuce in the following order: garlic tortilla "croutons", black bean-corn salsa, seasoned chicken, Mexican blend shredded cheese, and diced avocado. Topped with a squeeze of lime juice and some salt. Drizzle the chipotle ranch dressing over the top.
3 pieces Grilled & Ready® Fully Cooked Frozen Chicken Breast Fillets
3 flour tortillas
1/4 cup olive oil
salt, to taste
pepper, to taste
1 teaspoon garlic powder
1 cup frozen corn, thawed
1 cup black beans, drained
1 Roma tomato, seeded, diced
2 green onions, sliced
2 garlic cloves, minced
2 limes, juiced, divided
1 teaspoon cumin, divided
1 teaspoon coriander, divided
1/2 cup ranch-style salad dressing
2 tablespoons chipotle chile, juice from can
1/2 teaspoon paprika
Mexican cheese blend, shredded
1 avocado, diced
Romaine lettuce, shredded
Cooking Instructions
Make the garlic tortilla "croutons" by stacking three flour tortillas and cut into small squares. Put them in a bowl. Combine with 1 tbsp. olive oil, 1 tsp. salt, 1/2 tsp. black pepper, and 1 tsp. garlic powder. Stir well to combine; place on a non-stick baking sheet. Bake at 375⁰F for 8-10 minutes, or until the "croutons" are golden and crisp. Set aside to cool.
Prepare the black bean corn salsa by combining corn, black beans, Roma tomato, green onions, garlic, juice from one lime, olive oil, 1/2 teaspoon cumin, 1/2 teaspoon coriander and salt & pepper to taste together in a medium bowl. Set aside.
Prepare Grilled & Ready Chicken Breast Fillets according to package directions. Dice into bite-sized cubes. Place in a bowl. Add a squeeze of lime juice, 1/2 teaspoon cumin, 1/2 teaspoon coriander, paprika, garlic powder, and salt & pepper to taste. Stir to evenly coat the chicken pieces with the spices. Set aside.
Prepare the dressing by combining 1/2 cup of your favorite ranch dressing with 2 tsp of sauce from a can of chipotle chilies. Stir well to combine.
Assemble: Place romaine lettuce on a large platter. Arrange ingredients in rows like ribbons down the lettuce in the following order: garlic tortilla "croutons", black bean-corn salsa, seasoned chicken, Mexican blend shredded cheese, and diced avocado. Topped with a squeeze of lime juice and some salt. Drizzle the chipotle ranch dressing over the top.
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