Grilled Chicken Southwest Salad

Directions

Grilled Chicken

1. In a gallon ziplock or container with lid, add chicken breasts, Blonde Beard’s Black Magic Buffalo Sauce, oil, Carne Asada Seasoning by The Spice Guy. Marinate in the refridgerator for at least 1 hour.
2. Preheat your smoker or grill to 375 °F.
3. Season with Elote Loco Street Corn Blend by PS Seasoning. Grill for 15 minutes on each side (reduce to 8 minutes if using an open flame) or until internal temperature reaches 165 °F.
4. Let rest for at least 10 minutes before slicing.

Southwest Salad

1. Slice tortillas into thin strips and shallow fry in cast iron for 2-3 minutes on medium high in oil of choice.
2. In a serving bowl or platter add chopped romaine, and season with Elote Loco Street Corn Blend by PS Seasoning and juice from 1 lemon.
3. Add salad toppings in sections on top of the lettuce for a killer presentation: Tomatoes, onions, sliced chicken, black beans, sliced avocado, cheese, and tortilla strips.
4. Garnish by scattering cilantro/parsley mix, green onion, and Carne Asada Seasoning.
5. For the dressing, mix 1/4 cup Chile Lime Aioli Squeeze Garnishing Sauce by Terrapin Ridge Farms, 1 Tbsp Blonde Beard’s Black Magic Buffalo Sauce, lime juice, 2 tablespoons oil (we like avocado oil or this one).
6. Drizzle dressing and enjoy!