Ingredients for marinade:

1 can 14.5 oz fire roasted tomatoes

½ can 7 oz chipotle in adobo

1 can 6 oz tomato paste

1 Tbsp Tex-max seasoning (store-bought or homemade)

1/4 lime squeezed & zested

1/2 mandarin orange squeezed

Ingredients for homemade Seasoning:

1/2 tsp Chili Powder

1/2 tsp Ground Cumin

1 l/2 tsp Paprika

1/4 tsp Salt

1/4 tsp Garlic Powder

1/4 tsp Dried Oregano

Ingredients for salad:

1 Tbsp olive oil

1 (8 oz) bag salad greens

1/2 pound chicken breast strips

Cilantro, roughly chopped

Red onion, finely sliced

1/3 cup cherry tomatoes

1/2 cup Monterey Jack cheese

Ingredients for pickled onions:

1/4 onion, sliced.

1/2 lime, squeezed

1/4 tsp sugar (I use monk fruit)

Instructions for chicken marinade:

Combine all marinade ingredients in a medium bowl. Wash and pay dry chicken. Toss chicken in marinade. Cover and refrigerate for 30 minutes.

Instructions for pickled onions:

In a microwave safe bowl, combine pickled onion ingredients. Microwave 1 minute then set aside.

Instructions for chicken & salad:

Wash and dry chicken. In a medium bowl toss chicken in marinade. Cover and refrigerate for 30 minutes.

In a large skillet over medium heat add olive oil and chicken. Cook thoroughly about 4-7 minutes until lightly charred.

Assemble salad, top with chicken and serve with a light red pepper ranch dressing.