| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
Cajun |
Shelf life, Shelf2 |
1 |
servings |
INGREDIENTS
| 1/2 |
|
Head iceberg lettuce |
| 1/2 |
|
Diced fresh tomato |
| 2 |
oz |
Grated colby cheese |
| 1/2 |
|
Avocado |
| 4 |
oz |
Ranch Salsa; (1/2 Ranch dressing, |
|
|
; 1/2 Salsa) |
| 2 |
|
Flour tortillas |
| 1 |
|
Chicken breast; (cut into strips) |
| 1 |
tb |
Blackening spice; (Cajun spice) |
| 1 |
oz |
Sour cream |
| 1 |
oz |
Salsa |
INSTRUCTIONS
1. Chop lettuce, diced tomato, avocado and set aside.
2. Heat cast iron skillet or saute pan.
3. Toss together lettuce and ranch salsa and place in a large bowl.
4. Top lettuce with colby cheese, tomato and avocado.
5. Heat flour tortillas on hot skillet, then roll or quarter fold
them and place next to salad bowl.
6. Season the chicken strips with cajun spice and blacken them.
7. Place on top of salad and garnish with sour cream and salsa.
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Converted by MM_Buster v2.0l.
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