1 oz. Confetti Tortilla Strips 5 oz. Romaine Lettuce 1 oz. Red Onions 2 oz. Roasted Red Peppers (diced 3/8") 3 oz. Santa Fe Dressing 1 oz. Jack Cheddar Mix 2 oz. Tomatoes (diced 3/8") 2 oz. Corn 1 each Avocados 2 tsps Blackening Spice 1 oz. Green Onions
two chicken breasts, Blackened 1/2 oz. Confetti Tortilla Strips
Place tortilla strips in bottom of large bowl. Toss lettuce with red onions, roasted red peppers and dressing. Place on top of tortilla strips, mounding as high as possible.
Sprinkle cheese and tomatoes all over salad.
Slice chicken on slight angle starting from thinnest part of breast adjusting position of chicken to get 8 slices.
Place 2 slices of chicken at 3, 6, 9 and 12 o'clock.
Place sliced avocado facing the same direction between the chicken.
Top with corn.
Place remaining tortilla strips piled high on top center of salad.
Sprinkle green onions over the salad.
Sprinkle spices all over salad and onto the rim of the bowl.