• 8 oz. (5 cups) Romaine lettuce
• 5 oz. cherry tomatoes
• 1 (7 oz.) avocado
• 4 tbsp fresh cilantro
• 1 (4 oz.) yellow onion
• 1 (5 oz.) green bell pepper
• 2 lbs boneless chicken thighs
• 2 oz. butter
• salt and ground black pepper
• 2 tbsp Tex-Mex seasoning
• ¾ cup (3 oz.) Mexican cheese or cheddar cheese, shredded

Instructions

1. Prepare the toppings. Tear the lettuce, chop tomatoes, dice avocados, and clean and chop the cilantro. Set aside.
2. Slice onion and pepper fairly thin.
3. On a separate cutting board, cut the chicken into thin strips.
4. Fry the chicken in butter in a large skillet over medium-high heat. Salt and pepper to taste. When the chicken is almost cooked through, add onion, pepper, and Tex-Mex seasoning.
5. Lower the heat and continue to fry while stirring for a couple of minutes until the chicken is thoroughly cooked and the vegetables have softened just a bit.
6. Place lettuce in a bowl and add the chicken mixture. Add shredded cheese, diced avocado, chopped tomatoes, and fresh cilantro.