4 boneless/skinless chicken breasts cut into 1-inch strips
12 ounce black beans drained and rinsed canned
8 ounce tortilla chips blue
3 eggs beaten
1 cup flour all-purpose
0.3 cup cilantro leaves fresh chopped
0.3 cup granulated garlic powder
1 cup grapeseed oil
2 cups field greens
4 ounces jalapeño sliced
0.5 cup kosher salt
0.3 cup granulated onion powder
0.5 cup smokey paprika
0.3 cup cracked pepper fresh
8 ounce spicy chips (recommended: Doritos)
1.5 cups plum tomatoes diced
16 ounce peppercorn ranch dressing
1 head romaine lettuce chopped
3 tablespoons lawry's seasoned salt
1.5 cups sharp cheddar shredded
Equipment
bowl
frying pan
Directions
With hands crush each bag of chips separately into a shallow dish. In another shallow dish, add 1 cup of flour and in another shallow dish; beat 3 eggs. Dredge chicken strips in flour, then egg and finally into the crushed tortillas. Dredge half the chicken in the spicy chips and the other half into the blue corn chips.
Transfer to plate.
Sprinkle with Big Daddy seasoning.
In a large skillet over medium-high heat, add oil.
Add chicken strips 1 at a time and pan- fry until golden and cooked through, about 3 minutes on each side.
Remove from pan onto a plate and reserve.
In a large bowl, toss together lettuce, field greens, beans, plum tomatoes, Cheddar, avocados, jalapenos and fresh cilantro. Top with cooked chicken and peppercorn dressing.
