Ingredients:
For the Chicken:
For the Salad:
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2 Large Tortillas
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1 Head Romaine, chopped
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1/4 Jicama, peeled & cubed
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1 Avocado, cubed
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4-6 Radishes, sliced thin
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1/2 cup Cheddar Cheese
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1/2 Can Black Beans
For the Dressing:
Directions:
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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.
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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.
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Arrange the tortillas in a bowl. Fill with lettuce and arrange veggies, cheese and chicken. Top with dressing and enjoy!
