Moe's Southwestern Grill Earmuffs Chicken Salad

Moe's Southwestern Grill

2 small chicken breast halves, skinless and boneless
1 teaspoon cumin
salt and pepper, to taste
1 large romaine lettuce head, chopped
1 cup Mexican rice
1 can  black beans or pinto beans, drained and rinsed
1 medium jalapeno, seeded and diced
1/2 cup white onion, diced
1 cup fresh salsa
1 cup guacamole
1/2 cup cheddar cheese, shredded
2 tablespoons sour cream, divided
1 tablespoon fresh cilantro, chopped
2 tablespoons roasted tomatillo salsa verde

Season the chicken with cumin, salt and pepper. In a skillet over medium high heat, cook the chicken until the juices are clear and the internal temperature is 165 degrees.

In a bowl, layer the lettuce, 1/2 cup rice, 1/2 cup beans, 4 ounces chicken, onions, jalapenos, fresh salsa, guacamole. Top with cheese, sour cream, fresh cilantro and a bit of roasted tomatillo salsa verde.

No comments:

Post a Comment