Recipes from Pilgrim's Kitchen

• 1 bag Pilgrim’s Pride EatWellStayHealthy™ grilled chicken breast strips or 6 Pilgrim’s Pride chicken breast fillets
• 1 whole Iceberg lettuce
• 1 can of black beans (15.5 ounces), drained
• 1 can of whole kernel corn (11 ounces) or white Shoepeg corn (11 ounces), drained
• 4 green onions, thinly sliced
• 2 Roma tomatoes, diced
• 2 avocados, cubed
• juice from 2 lemons
• 1 small red onion, finely diced
• 1 cup cilantro leaves, coarsely chopped
• 1-2 depending on taste, habanero or jalapeno peppers, seeded and chopped
• 1 cup apple cider vinegar
• 2 teaspoon salt

• 1 teaspoon Goya Adobo all purpose seasoning- hot
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon salt
• 1 teaspoon fresh ground pepper

• Remove EatWellStayHealthy grilled chicken breast strips from bag and place in large microwave safe bowl. Add all the above spices and stir well.
• Cook in microwave at high power for six to seven minutes or until heated through. Stir after 2 minutes. The strips can be cut smaller if so desired and then set aside.
• If using fresh chicken breast fillets, season with all the above seasoning and cook outside on a well-greased grill or stove top grill pan for 4 minutes on each side. Remove and cut into small strips.
• In a medium bowl, mix beans, corn, onions, tomatoes and avocados.
• Add the juice of one lemon and sprinkle with salt and pepper to taste. Add the Adobo seasoning if desired.
• Wash and separate lettuce into whole leaves.
• To serve, place one lettuce leaf on a plate, and add chicken strips and the corn mixture with a touch of onion salsa. Roll up and enjoy.

Onion Salsa

• In a medium bowl place diced red onion, cilantro, peppers and vinegar with the juice of one lemon.
• Add 1 to 2 tsp. salt and mix well.
• Let stand 15 minutes before using. Store the salsa in glass jar.