Ingredients
4
4 servings
- •2 chicken breasts
- •1 teaspoon salt
- •½ teaspoon black pepper
- •½ teaspoon chili powder
- •½ teaspoon cumin
- •½ teaspoon garlic powder
- •½ teaspoon dried oregano
- •1 tablespoon olive oil
- •1 cup sour cream
- •¼ cup fresh cilantro, minced
- •¼ teaspoon pepper
- •¼ teaspoon salt
- •1 tablespoon lime juice
- •1 head romaine lettuce, chopped
- •½ cup red onion, diced
- •½ cup tomato, diced
- •½ cup orange bell pepper
- •¾ cup corn
- •½ cup fresh cilantro, chopped
- •¼ cup jalapeño, diced
- •1 avocado
- •tortilla strip
Instructions
- Season chicken breasts with salt, pepper, chili powder, cumin, garlic powder, oregano, and olive oil.
- Cook over medium heat for about 10 minutes on each side or until internal temperature reaches 165˚F (75˚C). Remove from pan and slice breast into pieces.
- In a bowl, mix sour cream, cilantro, pepper, salt, and lime juice. Set aside until you are ready to serve.
- In a salad bowl, assemble the salad with the romaine on the bottom. Top with red onion, tomatoes, orange bell peppers, corn, cilantro, and jalapeños.
- Add the chicken strips. Gently toss salad with the sour cream dressing.
- Garnish with avocado slices and tortilla strips.
- Enjoy!
Nutritional Facts
Per 4 servings
- Calories: 380
- Carbohydrate: 20g
- Fat: 21g
- Fiber: 6g
- Protein: 28g
- Sugar: 7g
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