• 1-pound boneless chicken breasts pounded to an even thickness

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• 1 cup loosely packed cilantro leaves and stems
• 4 garlic cloves peeled
• 3 tablespoons B&V Key Lime Balsamic Vinegar

• 2 tablespoons B&V olive oil (Garlic, Southwest Blend, Cilantro Roasted Onion or Persian Lime)

• 1 tsp EACH Bourbon Barrel Smoked Chili Powder, ground cumin, onion powder
• 1/2 tsp EACH Bourbon Barrel Smoked Paprika, salt, pepper
• 1/4 teaspoon cayenne pepper (optional)

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• large head romaine lettuce chopped

• 1 cup cherry tomatoes, halved or quartered (or 2 roman tomatoes, chopped)
• 1 cup black beans drained and rinsed
• corn from 2 ears sweet corn (raw)
• 1/2 cup finely grated sharp cheddar cheese or more to taste
• 2 avocados chopped
• Tortilla Chips, slightly crushed or tortilla strips to taste (the more the better!)
• Creamy Baja Dressing
• 1/4 cup ketchup

• 1/4 cup equal parts B&V Traditional Balsamic Vinegar

• 1/4 cup equal parts B&V A-Premium Balsamic Vinegar

• 1/4 cup mayonnaise
• 1/4 cup sour cream (may sub Greek yogurt)
• 1 tablespoon reserved Cilantro Lime Marinade (in directions)