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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2/3 | pound, raw | chicken breast halves, boneless, skinless | 1/2 | teaspoon | salt, kosher | 1 | clove | Garlic | 1 | dash | black pepper, freshly ground | 1 | teaspoon | cilantro, fresh, chopped | 1/4 | large (1 oz) | Dried Chile ground | 1 | tablespoon | Lime juice, fresh squeezed | 2 | teaspoons | cilantro, fresh, chopped | 2 | tablespoons | coconut oil | 1/4 | teaspoon | Spices, ground cumin | 2 | tablespoon | green onion, thinly sliced | 1/2 | teaspoon | salt, kosher | 1/2 | teaspoon | black pepper, freshly ground | 3 | cups, shredded | romaine lettuce | 1/2 | cup, strips | Jicama, Battonet | 1/2 | cup cherry tomatoes | Cherry Tomatoes, halved | 1/2 | cup, shredded | shredded organic white cheddar cheese |
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Steps
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Sequence
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Step
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| | 1 | On a cutting board, coarsely chop garlic and and add kosher salt. Using the flat side of your blade, grind the salt and garlic together to make a paste. Put paste in a medium mixing bowl with 1 dash of ground black pepper, 1 teaspoon of finely chopped cilantro and the 1/4 ounce of dried chili. Add lime juice and coconut oil and whisk together. Pour half into a large mixing bowl and set aside. | | 2 | Slice chicken into strips 3/4 inch thick, making long pieces. Place cut chicken into medium bowl containing 1/2 the marinade/dressing cover and refrigerate for 30 minutes. | | 3 | Heat stainless steel skillet on medium high heat and add 2 Tbsp. of extra virgin olive oil and heat until just smoking. Using tongs remove chicken strips from marinade and carefully place in hot oil. Sear on one side for 5 minutes and turn over. cook for another 5 minutes and remove from pan. let stand while completing next step. | | 4 | In large mixing bowl containing the reserved dressing/marinade add 2 teaspoons of fresh cilantro, shredded romaine,jicama, cherry tomato halves and chicken strips and toss. | | 5 | Top with 1/2 cup organic white cheddar. |
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