2TablespoonsCHI-CHI’S ® Thick ‘n Chunky Medium Salsa or Mild Salsa
1.5TablespoonsWhite Vinegar
2TeaspoonsGulden's Mustard
1/2TeaspoonKosher Salt
1/4TeaspoonFreshly Ground Black Pepper
2TablespoonsExtra Virgin Olive Oil
Other Ingredient
2Boneless Skinless Chicken Breasts
Lettuce CupsI used Romaine but you can also use Bibb/Boston
Instructions
Making the Marinade
Saute the onion in a small skillet with 1 teaspoon of the oil until soft, 3 to 4 minutes.
Transfer to the blender then add the remaining oil, mayo, vinegar, salsa, mustard, salt and pepper.
Then add the chopped jalapeno, cilantro and garlic and blend on high speed until the sauce is smooth and creamy, about 30 seconds.
Once fully blended marinate both of your chicken breasts with half of the sauce and use the rest for a taco topping. Ideally I marinate my chicken overnight but if you are crunched for time 3-4 hours is sufficient enough.
Once marinated let the meat come to room temperature.
Heat a skillet- I use Lodge Cast Iron on medium heat.
Add EVOO to the pan and cook the chicken breasts until they are cooked through.
Let your chicken rest for 10 minutes and then slice.
Place chicken strips in lettuce cups and top with your favorite cheese, cilantro, jalapenos, onions, Chi Chi's salsa and reserved sauce that we made earlier.
Enjoy!
Keyword cinco de mayo recipes, healthy recipes, healthy tacos