6 corn tortillas, cut into 1/4" strips
Ranch Dressing
1/2 teaspoon dry mustard
1/2 teaspoon water
2 1/4 cups mayo
1 cup buttermilk
1/2 cup sour cream
2 1/2 Tablespoons apple cider vinegar
1 1/2 Tablespoons thinly sliced scallions (green and white)
2 Tablespoon minced garlic
2 Tablespoons freshly minced Italian parsley
1 1/2 Teaspoons Worcestershire sauce
1 Teaspoon minced fresh dill
1/2 Teaspoon minced fresh oregano
1/2 Teaspoon black pepper
1/4 Teaspoon minced fresh basil
Mix the dry mustard and water together & let sit for 10 minutes. Then mix in remaining ingredients & refrigerate.
Grilled Garlic BBQ Chicken
1 1/2 Tablespoon Olive Oil
1 1/2 Tablespoon Minced Garlic
2 Teaspoon Soy Sauce
2 Teaspoon Salt
4 - 5 oz chicken breasts
1/4 - /2 cup BBQ sauce
Marinate for 15-30 minutes before cooking chicken. Broil chicken 6-7 minutes on each side, until cooked through or grill the chicken. Cube chicken and toss with BBQ sauce. Refrigerate until thoroughly chilled.
For the Salad
Iceberg lettuce, cored, rinsed and cut into strips
Romaine lettuce, rinsed and cut into strips
12 large basil leaves, rinsed and cut into thin strips
1 lb. jimaca, peeled and cut into strips
1-2 cups shredded pepper jack cheese
1 can black beans, rinsed
1 can corn, drained and rinsed
1-2 avocado, peeled and sliced
3 tablespoons fresh cilantro, chopped
1-2 lbs fresh tomatoes, diced
1/4 cup thinly sliced scallions
