Recipe Ingredients

4 chicken breasts
4 Tbsp. oil
1/2 cup Aloha From Oregon Jalapeño Pepper Chutney
4 mini peppers sliced in circles
1 jalapeño pepper, finely diced
2 green onions sliced and 1 small red onion diced
1 avocado sliced lengthwise
1 large tomato sliced in wedges
1 sprig cilantro per serving
Juice of 1 fresh lime, squeezed over avocado
1 head romaine lettuce chopped or sliced
5 corn tortillas sliced in 1/4 inch strips
4 Tbsp. oil
1 cup ranch dressing mixed with
1/4 cup Aloha From Oregon Jalapeño Pepper Chutney

Recipe Instructions

Fry tortilla slices in 4 Tbsp. hot oil until crisp. Drain and set aside. Slice chicken breasts into strips. Sauté in 2 Tbsp. oil, add 1/2 cup Aloha From Oregon Jalapeño Chutney to chicken, stirring often until chicken is cooked. Remove chicken from pan and set aside. Sauté onions and peppers in 2 Tbsp. oil until onions are translucent, then add to chicken. Serve chicken and vegetables over a bed of romaine lettuce. Top with tomato wedges, fried tortilla strips, avocado slices seasoned with fresh lime juice and cilantro sprigs. Serve with the ranch mixture for dressing.

Recipe: Jalapeño Chutney Chicken Salad

Recipe Ingredients

Recipe Instructions