Put marinade(Dark sauce) in the bag with the chicken and squish it around so the chicken is coated. Marinate in fridge for 2-10 hours. Wash and chop lettuce. Wash and dice tomato. Rinse and drain black beans. I like to put my chicken on a baking sheet with foil and broil for 5-7 min. on each side. Internal temp should be 165. You can also grill the chicken for 6-7 minutes per side. When done, let rest 5 min. then slice. Assemble salad with Romaine, tomatoes, chicken and top with cheese, and crunched tortilla chips. Drizzle with dressing (orange sauce).
Nutrition Facts
Serving Size: 1 serving (¼ recipe)
Servings Per Container: 4
| Nutrient | Amount |
|---|---|
| Calories | 690 |
| Total Fat | 29 g |
| Saturated Fat | 8 g |
| Cholesterol | 95 mg |
| Sodium | 890 mg |
| Total Carbohydrates | 65 g |
| Dietary Fiber | 10 g |
| Total Sugars | 12 g |
| Added Sugars | 8 g |
| Protein | 42 g |
Key Micronutrients:
Vitamin D 2% • Calcium 15% • Iron 20% • Potassium 18%
Ingredients
Chicken, romaine lettuce, black beans, corn, tortilla chips (corn tortillas, vegetable oil, salt), cheddar cheese and/or Monterey Jack cheese (milk, cultures, salt, enzymes), Roma tomatoes, marinade [cilantro, lime juice, olive oil, garlic, chili powder, cumin, onion powder, paprika, salt, black pepper, sugar, cayenne pepper], dressing [ketchup (tomato concentrate, vinegar, sugar, salt, spices), red wine vinegar, mayonnaise (soybean oil, egg yolks, vinegar, salt), Greek yogurt (milk, cultures), sugar, marinade].
Allergen Statement
Contains: Milk, Egg, Soy