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Ingredients
- 3 Chicken Breasts Sliced into thin bite size strips
- 1 Tb Chili Powder
- 1/2 tsp Garlic Powder
- 1/2 tsp Cumin
- 1 tsp Onion Powder
- 1 Tb Dried Onions
- 2 Tb Apple Cider Vinegar
- 2 Tb Water
- 1 Tb Vegetable Oil
- 1 tsp Salt
- 1 tsp Black Pepper
- 16 oz Iceberg Lettuce shredded
- 3 Tomatoes diced
- 3 Avocado diced
- Sour Cream
- Catalina Dressing
- Salsa
Ingredients
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Instructions
- Combine the Chili Powder, Garlic Powder, Cumin, Onion Powder, Dried Onions, Apple Cider Vinegar and Water in a mixing bowl. Toss in the Chicken Strips, coat thoroughly and allow to marinate in the fridge for 30 minutes
- Place 1 TB of Vegetable Oil in a large skillet over Medium High heat. Add the Chicken, season with the Salt and Black Pepper and cook for about 3-4 minutes until browned. Set aside and allow to slightly cool
- Place a large handful of Shredded Lettuce on a plate. Add a heaping tablespoon of Salsa, Place some of the Chicken on top add the diced Tomatoes, Avocado and a dollop of Sour Cream. sprinkle with Cheese and than drizzle with some of the Catalina Dressing
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