Today I’m sharing a simple chicken recipe that was inspired by a menu item I used to order at a restaurant years ago. The chicken is served slightly warm, which contrasts nicely against the cold, crisp lettuce, salsa, and cheese. This recipe is great any time of year, but it’s particularly nice served during the summer. Oh, and it’s Keto-Friendly too!
Start with a bed of shredded lettuce on a plate.
Add a grilled chicken breast that’s been seasoned with salt and pepper.
Top with your favorite salsa or try one of my recipes. This Charred Poblano Salsa is one of my favorites. Want something green? Try this Charred Tomatillo Salsa (salsa verde). Here’s an Easy Restaurant Salsa featuring canned tomatoes and chiles. And here’s a post that teaches you How to Make Amazing Salsa Without a Recipe.
Lastly, sprinkle the salsa with a liberal amount of finely shredded Mexican blend cheese.
makes 4 servings
2 tablespoons olive oil
kosher salt and pepper
4 chicken boneless, skinless chicken breasts (4 ounces each)
4 cups shredded lettuce
1/2 cup salsa
1/2 cup shredded Mexican cheese blend
Heat oil in a large skillet.
Season both sides of chicken breasts with kosher salt and black pepper.
Cook chicken for several minutes on each side, until golden brown and cooked through; remove from heat and allow to cool for a few minutes.
For each serving, place 1 cup of shredded lettuce on each plate, top with cooked chicken breast, 2 tablespoons of your favorite salsa, and 2 tablespoons of shredded Mexican cheese blend.
Note: large or thick chicken breasts can be cut in half lengthwise before cooking,