Ingredients
The following ingredients have 8 Servings
- 3 chicken breast tenders
- 3 tablespoons taco seasoning
- 1 cup heavy cream
- 2 tablespoons lemon juice
- 2 tablespoons lime juice
- 1/2 cup homemade sour cream (can sub plain Greek yogurt)
- 1/4 cup mayonnaise
- 1/4 cup chipotle peppers in adobo sauce
- 2 tablespoons white vinegar
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon parsley
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 cup golden corn
- 1/4 cup diced tomatoes
- 1/4 cup black beans (drained & rinsed)
- 1 shallot (finely minced)
- 2 tablespoons white vinegar
- 2 jalapenos (diced)
- 1 tablespoon cilantro (or parsley)
- 1 head iceberg lettuce
- 1 head dark romaine lettuce
- 1/2 red onion (sliced thin)
- 1/2 cup crispy tortilla strips (for topping)
Instruction
- Preheat and grease a grill pan over medium high heat. Season the chicken tenders with the taco seasoning on all sides. Grill the chicken, 3-4 minutes per side or until cooked through. Cut the chicken into strips. Set aside to cool to room temperature or chill overnight.
- In a small jar, combine the heavy cream and lemon and lime juice. Let sit for about 5 minutes, until the cream is 'chunky' in appearance. Shake the jar vigorously for 5 minutes, until the heavy cream thickens up to a sour cream consistency. Chill until ready to serve.
- In a separate jar, add half of the homemade sour cream along with the mayonnaise, chipotle peppers in adobo sauce, garlic powder, onion powder, parsley and vinegar. Shake well to combine then chill until ready to serve.
- Use a small bowl to stir together the corn, diced tomatoes, black beans, shallot, jalapeno, vinegar, cilantro/parsley and salt and pepper to make the corn salsa. Chill until ready to serve.
- Prepare the lettuce by washing then chopping into bite size pieces. Add the lettuce to a large serving bowl along with the slices of red onion. Top generously with the grilled chicken strips, sour cream, chipotle ranch, corn salsa, and tortilla strips. Enjoy!
