The Pablo

Heather Miner

1 head romaine lettuce, cut into strips

1-2 boneless skinless chicken breasts, grilled & shredded

1 green bell pepper, finely diced

1 yellow onion, finely diced

1 bunch cilantro, stemmed & chopped

2 roma tomatoes, diced & seeded

1 cup cheddar cheese, shredded

1 pkg. tortilla strips

Southwestern chipotle ranch- Hidden Valley brand (to taste)

(optional- 1 can black beans, drained & 1-2 avocados, peeled & cut)

In skillet saute onion, garlic & pepper in olive oil until tender. Add grilled shredded chicken & warm through. In a separate bowl (not your serving bowl) mix the lettuce, cilantro, tomatoes, cheese & 3/4 of the strips. Toss in some of the dressing until your desired consistency is achieved. Put in serving bowl. Add Chicken fajita mix on top of lettuce (warm) & top with the remaining tortilla strips. Buen Provecho!

{This is hands down Clint's favorite dish/salad. I think he would eat it every single day if I would make it that often! It really is delicious though, so I totally get it! It was inspired by the Pablo Picasso from Oregano's Pizza...after years of practice & experimenting, mine is pretty darn close to theirs!}