Grilled Chicken Taco
Grilled Chicken Taco
Directions
- Combine the vegetables and Chimichurri for the slaw.
- Season and oil the chicken. Grill the chicken and slice.
- Divide the vegetable mix on top of the flour tortillas.
- Top with chicken. Finish with a touch of the Fiesta Jam and cheese.
Ingredients
- 2 oz Peak Fresh Produce® Cabbage, Red, sliced
- 1 6oz West Creek® Chicken, Breast(s)
- 1 tbsp Contigo® Chimichurri Sauce
- 1 tbsp cheese, cotija, grated
- 3 tbsp Fiesta Jam, see recipe below
- 3 oz jicama(s), julienned
- oil
- salt and pepper
- 6 each tortilla(s), flour, 4-inch
- 2 oz Peak Fresh Produce® Pepper(s), Red, and yellow pepper, julienned
Fiesta Jam
Directions
- Place in a pot and bring to a simmer.
- Puree with a hand blender or food processor.
- Place back on heat and reduce until thick or jam consistency.
Ingredients
- 1 cup pico de gallo
- 1 cup sugar
Chef Robert Stegall-Smith - Corporate Executive Chef, Performance Foodservice - IFH Florence
