2 lb chicken breast
1/4 jar Patricia Quintana Chile Ancho Sauce
1 iceberg lettuce, chopped
3 tomatoes, cubed
1 avocado, cubed
1/2 cup Mexican Cheese blend
1/2 cup tortilla strips or chips (optional)
1 lime, cut into wedges
Patricia Quintana Roasted Tomato Salsa
PREP: 10 mins
COOK: 5 Mins
Cut chicken into stripes.
Season meat with salt and pepper to taste. Combine chicken with 1/4 jar Patricia Quintana Chile Ancho & Plum Sauce.
Marinate and refrigerate the chicken for 15 to 20 minutes.
Grill the chicken until done.
Combine lettuce, tomatoes, cheese, avocado, tortilla chips, and top with the chicken.
Optional: Combine Patricia Quintana Roasted Tomato & Jalapeño Salsa with sour cream as a dressing.
(Optional) Squeeze fresh lime before eating.