3 cups chopped little gem or hearts of romaine lettuce
4-6 ounces crumbled cotija cheese
Directions
Heat 1 Tablespoon olive oil or ghee in a large casserole or cast iron and sear and cook the chicken breasts – typically 4-5 minutes on each side. You can also cook the breasts in an air fryer,
In a blender, pulse the cilantro, parsley, jalapeno, avocado, salt, lime juice and olive oil until creamy.
Slice chicken breasts thinly – each breast should yield 8-10 slices.
Toss chicken with the prepared sauce. Mix red pepper and lettuce and lay on a serving platter, set chicken on top. Garnish with cotija cheese, additional chopped cilantro, avocado, lime slices and jalapeno are great atop this dish as well.