1 1/2 lbs. boneless, skinless chicken thighs or breasts
8 leaves Romaine lettuce, rinsed
2 tbsp. cilantro, finely chopped
3 tbsp. olive oil, divided
2 tomatoes, chopped
1/4 cup onion, diced
1/2 lime, juiced
1/2 cup sour cream
1 avocado, diced
2 mini sweet peppers, sliced
3 tsp. Mild BBQ Rub
1 tsp. Tequila Lime BBQ Rub
1/4 cup cilantro, loose for garnish
Step 1
Combine Mild BBQ Rub and Tequila Lime BBQ Rub in a small bowl.
Step 2
Season chicken on both sides with rub mixture.
Step 3
Heat 1 tbsp. olive oil in pan over medium-high heat.
Step 4
Heat 1 tbsp. olive oil in pan over medium-high heat. Cook chicken for 5-10 minutes on both sides or until internal temperature reaches 165°. Remove from heat.
Step 5
Whisk together finely chopped cilantro, 2 tbsp. of olive oil, lime juice and sour cream in a small bowl until creamy.
Step 6
Layer lettuce with chicken, tomatoes, onions, avocado, and sweet peppers. Drizzle with cilantro lime cream sauce. Serve. Enjoy.!
Smoky mesquite with sea salt & pepper
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