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INGREDIENTS
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
Cooked Items:
two chicken breasts, Blackened
1/2 oz. Confetti Tortilla Strips
Procedure:
- 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.
