For the chicken:
1 TBSP Fiesta Spice Infused Oil
1 chicken breast, butterflied
1 TBSP Cheddar & Jalapeño Dipper
For the salad:
2 large tortillas
1 head romaine, chopped
1/4 jicama, peeled & cubed
1 avocado, cubed
4-6 radishes, sliced thin
1/2 cup cheddar cheese
1/2 can black beans
For the dressing:
1/4 cup Jalapeño Lime Balsamic Vinegar
1/2 cup Fiesta Spice Infused Oil
1 handful fresh cilantro
1 TBSP Cheddar & Jalapeno Dipper
1 tsp Lime Fresco Sea Salt
- Heat a skillet over medium-high heat with oil. Season the chicken with the Cheddar & Jalapeño Dipper and place in the hot skillet. Sear until cooked throughout, about 5-7 minutes per side. Cool and slice.
In a food processor or blender, add the vinegar, egg and oil. Process until thick. Add the cilantro, dipper and sea salt. Pulse to combine.
Arrange the tortillas in a bowl. Fill with lettuce and arrange veggies, cheese and chicken. Top with dressing and enjoy!