1 teaspoon salt (kosher salt)
½ teaspoon black pepper
½ teaspoon chili powder
½ teaspoon cumin
½ teaspoon garlic powder
½ teaspoon oregano
1 tablespoon olive oil
1 cup sour cream (vegan)
¼ cup cilantro, minced (non-gmo, organic)
¼ teaspoon pepper
¼ teaspoon salt (kosher salt)
1 tablespoon lime juice
1 head romaine, chopped (non-gmo, organic)
½ cup red onion, diced (non-gmo, organic)
½ cup tomatoes, diced (non-gmo, organic)
½ cup orange bell pepper(non-gmo, organic)
¾ cup corn (non-gmo, organic)
½ cup cilantro, chopped (non-gmo, organic)
¼ cup jalapeño, diced (this would be optional for me, green chiles would definitely be an option for me)
Avocado (non-gmo, organic)
Tortilla strips (Gluten Free)
2. Cook over medium heat for about 10 minutes on each side or or until internal temperature reaches 165˚F/75˚C. Remove from pan and slice breast into pieces.
3. In a bowl, mix sour cream, cilantro, pepper, salt, and lime juice. Set aside until you are ready to serve.
4. In a salad bowl, assemble the salad with the romaine on the bottom. Top with red onion, tomatoes, orange bell peppers, corn, cilantro, and jalapeños.
5. Gently, toss salad with the sour cream dressing. Garnish with avocado slices and tortilla strips.