3/4 lb. Boneless, skinless fresh chicken breast
Chipotle Rub from specialty store (to taste)
1 oz. Vegetable oil
1 lb. Chopped salad greens -- washed, romaine, iceberg
2 oz. (each) Red and green bell pepper -- cold, fresh 1/4" x 1/4 " dice
2 oz. Red onions -- cold, fresh, 1/4" x 1/4" dice
2 oz. Corn kernels -- cold, fresh or thawed from frozen
2 oz. Celery -- cold, fresh, 1/4" x 1/4" dice
2 oz. Black beans -- drained, rinsed (1/8 of a 15 oz. can)
2 cups Tri-Color corn tortilla strips -- or crushed chips
1 cup Smoky tomato vinaigrette -- or dressing of your choice
4 oz. Shredded pepper jack cheese
Heat oil in skillet over medium heat. Rub chipotle spice over chicken breasts and cook in skillet to a 165 degree internal temperature. While cooking, begin preparation of salad by thoroughly cleaning and sanitizing sink. Rinse and wash all vegetables in cold, 40 degree water with 1/2 cup of salt and 1/2 cup of white vinegar. Drain. Chop salad greens into 1" x 1" squares. Trim peppers, onions, celery and dice into 1/4" cubes and place into large mixing bowl. Add greens, corn, black beans, tortilla strips and dressing and gently mix with a spatula. Mound salad onto plate and top with pepper jack cheese. When chicken is thoroughly cooked, dice into 1/2" cubes and add to top of salad just prior to serving.
Chipotle Rub from specialty store (to taste)
1 oz. Vegetable oil
1 lb. Chopped salad greens -- washed, romaine, iceberg
2 oz. (each) Red and green bell pepper -- cold, fresh 1/4" x 1/4 " dice
2 oz. Red onions -- cold, fresh, 1/4" x 1/4" dice
2 oz. Corn kernels -- cold, fresh or thawed from frozen
2 oz. Celery -- cold, fresh, 1/4" x 1/4" dice
2 oz. Black beans -- drained, rinsed (1/8 of a 15 oz. can)
2 cups Tri-Color corn tortilla strips -- or crushed chips
1 cup Smoky tomato vinaigrette -- or dressing of your choice
4 oz. Shredded pepper jack cheese
Heat oil in skillet over medium heat. Rub chipotle spice over chicken breasts and cook in skillet to a 165 degree internal temperature. While cooking, begin preparation of salad by thoroughly cleaning and sanitizing sink. Rinse and wash all vegetables in cold, 40 degree water with 1/2 cup of salt and 1/2 cup of white vinegar. Drain. Chop salad greens into 1" x 1" squares. Trim peppers, onions, celery and dice into 1/4" cubes and place into large mixing bowl. Add greens, corn, black beans, tortilla strips and dressing and gently mix with a spatula. Mound salad onto plate and top with pepper jack cheese. When chicken is thoroughly cooked, dice into 1/2" cubes and add to top of salad just prior to serving.
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