Place a medium frying pan over medium heat and add in the Neutral Oil (1 Tbsp). Place in the Ground Chicken (1 lb) and cook while continuing to breaking up the chicken.
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 (1 cup) and simmer for about 5 minutes. Take off the heat.
3.
Mix the juice of the Limes (2), Apple Cider Vinegar (1 Tbsp), Honey (1 Tbsp), and Salt (1 tsp) together. While continuously whisking these ingredients, slowly drizzle in the Oil (4 Tbsp) until it has thickened.
4.
Toss the vinaigrette with the Romaine Lettuce (2 heads) and evenly disperse into 2-4 Tortillas (2) bowls for serving.
5.
Top with Salsa Verde chicken, Corn (1 cup), Black Beans (1 cup), Monterey Jack Cheese (1 cup), Avocado (1), Red Onions (4 Tbsp)Fresh Cilantro (4 Tbsp), and Medium Salsa (1/3 cup). Serve immediately.
Author's Notes
If you don't have tortilla bowls, this salad is also good in a regular bowl with some crushed tortilla chips on top.
Nutrition Per Serving
CALORIES
488
FAT
31.3 g
PROTEIN
25.6 g
CARBS
30.7 g
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