La Herencia® Chili Lime Chicken with Clilantro Chipotle salad

Ingredients for the Chili Lime Chicken

  • 1 package La Herencia® Chili Lime Chicken

  • Olive oil

  • 1 boiled egg cut in half

  • 6 cherry tomatoes halved

  • 2 chopped green onion stems

  • ½ cucumber chopped

  • 2 cups romaine shredded lettuce

  • 1 avocado chopped

  • ¼ cup corn

  • Crushed tortilla chips

  • ¼ cup queso fresco

Ingredients for the Chipotle Dressing

  • ½ cup of greek yogurt

  • 2 chipotle peppers in adobo sauce

  • 1 tablespoon paprika

  • ½ tsp. of garlic powder

  • 1 lime

  • 1 tablespoon olive oil

Instructions for the Chilaquiles

Blend all of chipotle dressing ingredients in mixer.

Boil egg in water. Preheat grill to medium-high heat, and add olive oil. Cook La Herencia® Chili Lime with Cilantro Chicken for 6 minutes covered, flip, and continue to cook for 5 additional minutes covered or until Internal temperature of 165°F is reached on instant read thermometer.

Then remove golden brown Chicken from heat and let rest for 3 minutes and slice. Thoroughly wash all vegetables, chop/cut in halves, and shred lettuce.

In a large salad bowl shredded lettuce, halved cherry tomatoes, corn, cucumber, avocado, La Herencia® Chili Lime with Cilantro Chicken, chipotle dressing, boiled egg cut in half, chopped green onions, queso fresco, and tortilla chips.

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