1 lb. boneless skinless chicken breast
2 heads of romaine lettuce, washed and cut
3 tsp. Kinder’s Tequila Lime Rub
4 tbsp. olive oil
1 can black beans
1 can corn
1 cup Mexican blend cheese, shredded
8 tbsp. tortilla strips
1/2 cup cilantro
1/2 cup sour cream
1 jalapeno, de-seeded and diced
2 garlic cloves, chopped
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, jalapeno, 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 1/4 of the black beans, corn, cheese, tortilla strips and chicken to each.
Top with a drizzle of the creamy tequila lime jalapeno dressing and Enjoy!
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