Ingredients:
For the Lettuce Cups
1 lb chicken, shredded store-bought rotisserie chicken
4 oz Little Leaf Farms Sweet Baby Butter Leaf
4 oz Cabot Pepper Jack Chunk, shredded
1 red bell pepper, diced
1 yellow bell pepper, diced
1 orange bell pepper, diced
1 small red onion, diced
1 can of black beans, drained and rinsed
1 avocado, diced
¼ cup fresh cilantro leaves, chopped (optional)
For the Dressing
2 limes, juiced
3 tbsp olive oil
½ tsp chili powder
½ tsp cumin
½ tsp garlic powder
¼ tsp smoked paprika
¼ tsp salt + more to taste
¼ tsp pepper
Toppings
½ cup of sour cream
1 lime, cut into wedges for squeezing
Chili powder (optional)
Directions:
1
In a large bowl, combine the shredded chicken, diced bell peppers, diced red onion, and black beans.
2
In a small bowl, whisk together the lime juice, olive oil, chili powder, cumin, garlic powder, salt, and pepper.
3
Pour the dressing over the chicken and vegetable mixture and toss to combine. For best results, let the mixture sit in the refrigerator for a couple of hours so the flavors can mingle.
4
Add the shredded cheese, diced avocado and fresh cilantro to the bowl, and gently toss to combine.
5
Lay individual Sweet Baby Butter leaves on a platter and place a spoonful of chicken salad on top.
6
Top with a dollop of sour cream, a squeeze of lime, and a sprinkle of chili powder. Serve immediately.
CategorySalad
Ingredients
For the Lettuce Cups
1 lb chicken, shredded store-bought rotisserie chicken
4 oz Little Leaf Farms Sweet Baby Butter Leaf
4 oz Cabot Pepper Jack Chunk, shredded
1 red bell pepper, diced
1 yellow bell pepper, diced
1 orange bell pepper, diced
1 small red onion, diced
1 can of black beans, drained and rinsed
1 avocado, diced
¼ cup fresh cilantro leaves, chopped (optional)
For the Dressing
2 limes, juiced
3 tbsp olive oil
½ tsp chili powder
½ tsp cumin
½ tsp garlic powder
¼ tsp smoked paprika
¼ tsp salt + more to taste
¼ tsp pepper
Toppings
½ cup of sour cream
1 lime, cut into wedges for squeezing
Chili powder (optional)