1 package of chicken breast strips gluten free
10 leaves of romaine lettuce or boston
1 red pepper in thin strips
1 green pepper in thin strips
2 diced red onions
250 g grated cheddar cheese
250 g milled grain corn
The juice of a lime
1 C. tablespoon of olive oil
375 ml (1 2/3 cup) of salsa
250 ml (1 cup) sour cream
Salt and pepper
Cook the chicken breast strips according to the directions on the package.
During the cooking of the strips, prepare the fillings.
In a bowl, mix corn with lime juice and olive oil, salt and pepper, transfer to a bowl.
Put salsa and sour cream in bowls.
Place a large serving platter with lettuce leaves, peppers, onions, cheese and bowls of corn, salsa and sour cream.
Serve with crispy chicken strips at the end of the oven.
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