Ingredients
Scale
- 2 boneless, skinless chicken breasts, slightly frozen and thinly sliced (about ¼ inch thick)
- 6 cup leafy lettuce, I do not recommend ice-burg.
- 5 Roma tomatoes, diced
- two large yellow onions, diced
- 1 cup canned black beans, drained
- 1 cup fresh white corn
- 2 tbsp paprika
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 chicken bouillan cube, smashed
- ¼ tsp salt
- 2 cup FRITOS® Original Corn Chips
- 2 cup shredded Monterrey Jack cheese
- your favorite salad dressing
For the spice rub
- 2 tbsp paprika
- 1 tbsp chili powder
- ¼ tsp ground cumin
- 1 cube chicken bouillon, crumbled or smashed
- dash of salt
Instructions
- Place all spice rub ingredients in small bowl and stir together.
- Gently rub and pat spice rub into chicken.
- Set chicken aside.
- In large skillet with two tablespoons of oil, saute onions, corn and tomatoes on medium-high heat until tender.
- Add black beans, paprika, cumin, salt and chili powder to mixture. Heat for an additional two minutes while stirring.
- Remove from heat.
- In another skillet, place two tablespoons oil and saute chicken until no longer pink — only a few minutes on each side. Do not overcook so the chicken retains its moisture.
- Chop lettuce until it is the same size as your diced veggies.
- In larger serving dish, layer lettuce on bottom, then tomato and bean mixture, followed by corn chips, cheese and then the chicken.
- Serve with your favorite dressing.
- Enjoy!
Nutrition
- Serving Size: 1 grams
- Unsaturated Fat: 0