Recipes from Pilgrim's Kitchen

• 1 pound of Pilgrim’s Pride Eat Well Stay Healthy Chicken Breast Strips
• 8 corn tortillas (6 inch)
• 2 teaspoon of olive oil
• 2 tomatoes, finely chopped
• 1/2 avocado, chopped
• 1 hard cooked egg white, finely chopped
• 1 teaspoon apple cider vinegar
• 3 cups green cabbage, finely shredded
• 1 cup Texas Salsa (or your favorite store brand)
• 2 tablespoons of Queso Fresco, grated cheese

• Preheat oven to 350°F
• Mix cabbage with 1 tsp of apple cider vinegar adding salt and pepper for taste and set aside.
• Lightly brush tortillas on one side with olive oil.
• Arrange tortillas on baking sheet, coated side up, and bake for about 10 minutes or until lightly browned.
• Place tortillas on cooling rack.
• Cook chicken strips per package instructions.
• Dice chicken into small pieces
• Arrange tortillas on a platter placing 1/4 cup cabbage and 1/2 cup chicken.
• Divide tomatoes, avocado, egg white and cheese and evenly distribute on top of the chicken.

Texas Salsa

4.5 ounce can ripe olives, pitted and chopped
8 ounce jar chunky picante sauce
10 ounce can Rotel tomatoes with green chilies, drained
2 tablespoons lemon juice
2 ripe tomatoes, diced
6 green onions, thinly sliced including tops
1 clove garlic, minced
1 teaspoon salt
1/4 teaspoon black pepper

• Combine all ingredients.

Serves 4