Ingredients
4 oz mixed vegetables, baby chard, baby spinach, arugula, green leaf
1 oz red cabbage, thinly sliced
4 pcs chicken breast
1 tbsp lemon juice
1 tbsp olive oil
2 tbsp vegetable oil
1 tbsp taco mix seasoning
3 oz avocado, sliced
¼ cup cotija cheese, or feta Cheese
¼ cup corn kernel
⅓ cup pico de gallo
salt and ground black pepper, to taste
1 bunch fresh cilantro
½ cup sour cream
1 clove garlic
lime juice, from 2 limes
1 tbsp honey
½ tsp kosher salt
1 pc pickled jalapeno, sliced
2 tbsp sour cream
Preparation
Add the cilantro, yogurt, garlic, lime juice, honey, salt, and jalapeño (if using), into a food processor or blender. Put the lid on and blend. Stop and taste, adjust with a little more salt or honey, if desired.
Pour the dressing into a glass jar with a tight-fitting lid. The dressing will keep in the refrigerator for up to 1 week.
Rub the chicken breast with olive oil, lemon juice, and taco mix seasoning.
Cook the chicken in vegetable oil for 7 minutes per side or until internal temp reaches 165 degrees F and set aside to rest.
Toss the mixed lettuce and red cabbage in the cilantro dressing followed by the remaining ingredients and top with a diced chicken breast. Add sour cream. Serve and enjoy!
