South­west Chicken Salad


Makes: 4 bowls

2 ta­ble­spoons olive oil 4 chicken breasts 2 tea­spoons chili pow­der 1 Ortega Bake­able Tor­tilla Bowl Kit 3 cups green leaf let­tuce, sliced 1 can Ortega Black Beans 1 cup corn ker­nels 2 av­o­ca­dos, diced 1 to­mato, diced 1 cup cotija cheese 1 bot­tle Ortega Fla­vor Craver Ranch Taco Sauce, to taste

Add olive oil to skillet over medium heat. Coat chicken with chili pow­der. Cook chicken 8 min­utes on each side, or un­til cooked through. Re­move chicken from pan and let rest. Slice chicken into strips when cooled.

Pre­pare tor­tilla bowls as di­rected on pack­age. Fill with shred­ded let­tuce, black beans, corn and sliced chicken. Top with diced av­o­cado, to­mato and cotija cheese. Fin­ish with taco sauce.

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