1 bag of Artisan Romaine 3-count bag
1/2 cup of pickled onions, chopped
1/4 cup of cheddar cheese, shredded
1/4 cup of cilantro, chopped
1/4 cup of sour cream
1/2 cup of tomato, chopped
3 boneless/skinless chicken breasts
For chicken marinade:
2 tbsp extra virgin olive oil
1 pinch salt
1 pinch pepper
1/4 cup fresh cilantro/parsley
Yields: 12 individual cups
1 Cut out the core of the Artisan Romaine Lettuce.
2 Separate the leaves and rinse with warm water. Towel dry and set aside.
3 For an extra crispy crunch, chill washed Artisan Romaine leaves in the refrigerator for 30 minutes before prepping.
4 Marinate chicken breasts for 20 minutes (see chicken marinade) .
5 On medium heat, BBQ chicken for 165℉. Depending on BBQ , usually 5 minutes on one side. Flip and finish for 5 minutes.
6 Once finished, set aside to cool. After cooling, cut chicken into small cubes.
7 Top each Artisan Romaine leaf evenly with cubed chicken, tomato, cheese, pickled onion, and cilantro.
8 Add a dollop of sour cream to taste.
Recipe created by Chef Jesus Rocha of The Wharf Marketplace in Monterey, CA. For more delicious, healthy, & easy-to-prepare recipes visit www.familyfarming.taproduce.com.
