Ingredients Weight Measure
Boneless/skinless chicken breast (raw), 6 oz. 1 ea.
Chopped romaine 3 cups
Canned corn, drained 1/4 cup
Canned black beans, drained and rinsed 1/4 cup
Kosher salt 1 pinch
Freshly ground black pepper 2-3 grinds
Fresh orange segments, for garnish 1/4 cup
Manchego cheese, shaved, for garnish 2 Tbsp.
Thin red onion rings, for garnish 6-8 ea.
Pepitas, toasted, for garnish 2 Tbsp.


Ingredients Weight Measure
Fresh lime juice 1/2 cup
Honey 1/2 cup
Fresh orange juice 1 cup
Lightly packed mint leaves 1 cup
Dried oregano 2 Tbsp.
Kosher salt 1 Tbsp.
Chopped garlic 1-1/2 tsp.
Dijon mustard 1 Tbsp.
Extra virgin olive oil 3/4 cup
TABASCO® brand Habanero Sauce 1 tsp.
TABASCO® brand Green JalapeƱo Pepper Sauce 1/2 tsp.


  1. For the Salad, marinate the chicken with 1/2 cup of marinade for at least 4 hours or overnight. Grill the chicken, cool to room temperature and slice thinly.
  2. Place lettuce, corn and black beans in a mixing bowl and season with salt and pepper and toss with 3 Tbsp. dressing.
  3. Mound the dressed greens in the center of the plate. Fan the chicken across the center of the dressed greens. Brush chicken with additional dressing.
  4. Garnish the center of the chicken with a mound of orange segments, shaved manchego, onion rings and toasted pepitas.

Yield: 1 salad