South of the Border Bowl

Ingredients

• 8 oz Red quinoa, cooked
• 8 oz Romaine lettuce, chopped
• 2 oz Mangos, diced
• 4 slices Avocado
• 2 oz Corn, grilled
• 1 Jalapeno, fresh, seeded, sliced
• 6 fl oz Chili Lime Dressing (KE3071)
• 4 oz Chicken breast, marinated, grilled
• 3 fl oz Mango Habanero Wing Sauce & Glaze (SJ2814HA)
• 1 tbsp Green onions, bias cut
• 2 oz Crispy Tortilla strips

Directions

1. Marinate chicken breast in 3 fluid ounces of Chili Lime Dressing (KE3071) for at least 2 hours.
2. Grill chicken breast on both sides brushing with Mango Habanero Wing Sauce & Glaze (SJ2814HA) until internal temperature is 165°F.
3. While chicken breast is grilling in a medium size mixing bowl layer quinoa, lettuce and top with mangos, avocados, grilled corn and jalapeno.
4. Remove chicken breast from grill and slice on the bias and place on top of bowl, sprinkle with green onions and tortilla strips.