For the chicken:

1 tbsp Fiesta Spice Infused Oil

1 chicken breast, butterflied

1 tbsp Cheddar & Jalapeño Dipper

For the salad:

2 large tortillas

1 head romaine, chopped

1/4 jicama, peeled & cubed

1 avocado, cubed

4-6 radishes, sliced thin

1/2 cup cheddar cheese

1/2 can black beans

For the dressing:

1/4 cup Jalapeño Lime Balsamic Vinegar

1 Egg

1/2 cup Fiesta Spice Infused Oil

1 handful fresh cilantro

1 tbsp Cheddar & Jalapeno Dipper

1 tsp Lime Fresco Sea Salt


  1. Heat a skillet over medium-high heat with oil. Season the chicken with the Cheddar & Jalapeño Dipper and place in the hot skillet. Sear until cooked throughout, about 5-7 minutes per side. Cool and slice.

  2. In a food processor or blender, add the vinegar, egg and oil. Process until thick. Add the cilantro, dipper and sea salt. Pulse to combine.

  3. Arrange the tortillas in a bowl. Fill with lettuce and arrange veggies, cheese and chicken. Top with dressing and enjoy!

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