INGREDIENTS
- 1 oz. Marzetti® Smoky Honey Chile Sauce
- 1 oz. Marzetti® Champagne Vinaigrette
- 1 oz. Marzetti® Tropical Habanero Sauce
- 2 oz. Crispy Blue Corn Tortilla Chips
- 4 oz. Romaine, chopped
- 6 oz. Chicken breast, grilled, glazed and sliced
- 2 oz. Mango, batonnet
- 1 oz. Red bell pepper, batonnet
- 2 oz. Cucumbers, half moon sliced
- 1 oz. Radish, julienne
- 1/2 oz. Red onion, julienne
- 1 oz. Poblano peppers, diced
Smoky Honey Chile Vinaigrette: Combine Marzetti® Smoky Honey Chile Sauce and Marzetti® Champagne Vinaigrette. Cover and refrigerate up to 48 hours.
Just before removing the grilled chicken from the grill, brush the chicken with the Marzetti® Tropical Habanero Sauce. Slice chicken and set aside. Line a plate with the blue corn tortillas and top with romaine. Place mango, red bell pepper, cucumbers, radish, red onion and poblano on top of the romaine. Top with the sliced chicken. Serve prepared Smoky Honey Chile Vinaigrette on the side.
