Ingredients
1 lb boneless skinless chicken breast
2 heads of romaine lettuce, washed and cut
4 Tbsp olive oil
1 can black beans
1 can corn
1 Cup Mexican blend cheese, shredded
8 Tbsp tortilla strips
½ Cup cilantro
½ Cup sour cream
1 jalapeño, de-seeded and diced
2 garlic cloves, chopped
Instructions
Season both sides of chicken breasts with 2 tsp Kinder's Tequila Lime Rub and set aside.
Heat olive oil in a skillet over medium heat and add chicken, cook for 7-9 minutes on each side or until chicken is no longer pink inside. Internal temperature should reach 165°F. Remove chicken, set aside. When chicken has cooled, slice to desire thickness.
In a blender, combine cilantro, sour cream, jalapeño, garlic, 3 Tbsp olive oil and 1 tsp Kinder's Tequila Lime Rub. Blend until smooth and let rest in the refrigerator for at least 15 minutes.
Place 2-3 Cups of romaine lettuce in each serving dish. Add ¼ of the black beans, corn, cheese, tortilla strips and chicken to each.
Top with a drizzle of the creamy tequila lime jalapeño dressing and Enjoy!
