Cooking Instructions
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Step 1
Place a medium frying pan over medium heat and add in the
Neutral Oil (15 mL)
. Place in the
Ground Chicken (455 g)
and cook while continuing to breaking up the chicken.
Step 2
Once the chicken has been thoroughly cooked through, drain excess water and oil and place back on the heat. Add in the
Salsa Verde (260 g)
and simmer for about 5 minutes. Take off the heat.
Step 3
Mix the juice of the
Limes (2)
,
Apple Cider Vinegar (15 mL)
,
Honey (20 g)
, and
Salt (6 g)
together. While continuously whisking these ingredients, slowly drizzle in the
Oil (60 mL)
until it has thickened.
Step 4
Toss the vinaigrette with the
Romaine Lettuce (2 heads)
and evenly disperse into 2-4
Tortillas (2)
bowls for serving.
Step 5
Top with Salsa Verde chicken,
Corn (150 g)
,
Black Beans (185 g)
,
Monterey Jack Cheese (150 g)
,
Avocado (1)
,
Red Onions (40 g)
Fresh Cilantro (4 g)
, and
Medium Salsa (85 g)
. Serve immediately.
