Recipe Ingredients

4 chicken breasts
4 Tbsp. oil
½ 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 ¼ inch strips
4 Tbsp. oil
1 cup ranch dressing mixed with
¼ cup Aloha From Oregon jalapeño pepper chutney

Recipe Instructions

Fry tortilla slices in hot oil until crisp. Drain and set aside. Slice chicken breasts into strips. Sauté in 2 Tbsp. oil, add ¼ cup jalapeño chutney to chicken, stir often until chicken is cooked. Sauté onions and peppers in 2 Tbsp oil then add to chicken. Serve chicken and vegetables over a bed of romaine lettuce. Top with avocado slices seasoned with fresh lime juice and cilantro sprigs. Top with the dressing, garnish with sliced tomato wedges and fried tortilla strips.

Recipe: Jalapeño Chutney Chicken Salad

Recipe Ingredients

Recipe Instructions