Mexican Salad with Raspberry Chipotle Dressing
Stay healthy with a delicious Mexican salad with a sweet kick of Raspberry Chipotle Dressing.
2 lbs. Chicken breast, boneless, skinless
1/2 tsp. Cumin
1/4 tsp. Coriander
1/2 tsp. Salt
1/4 tsp. Black pepper
1 tsp. Olive oil
6 cups Romaine lettuce, chopped
2 cups Tortilla strips, crunchy
1/4 cup Corn
2 Roma tomatoes, diced
1 small Jalapeño, diced
1 small Red onion, diced
4 Tbsp. Cilantro, chopped
1 (11.8 oz.) bottle or 1 cup Robert Rothschild Farm Raspberry Chipotle Sauce
1/4 cup Olive oil
Season the chicken breasts evenly with cumin, coriander, salt, and pepper.
Heat 1 teaspoon of oil in a large skillet over medium high heat.
Add chicken and let brown for 1 minute.
Turn chicken over, immediately turn the heat down to low and cover the skillet.
Let the chicken cook undisturbed for 10 minutes, then turn the heat off entirely. Let the chicken rest, still covered, for another 10 minutes.
Remove from skillet and chop into bite-sized pieces.
Combine Raspberry Chipotle Sauce and 1/4 cup olive oil and whisk together to make dressing.
Divide the lettuce evenly among four bowls.
Arrange a quarter each of the tortilla strips, red onion, tomatoes, corn, jalapeño, and cilantro into each of the bowls.
Transfer a quarter of the chicken breast to each bowl.
Drizzle the dressing over the top, or serve it on the side.
Optional: Try making your own tortilla strips by slicing corn tortillas, sprinkling them with salt, and baking them in the oven.