INGREDIENTS
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14 oz (4 thin sliced) boneless chicken breast cutlets1 1/4 tsp seasoned salt (I used Lawry’s Fire Roasted Chili & Garlic)1 tsp olive oil1 tsp lime juice
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For the taco:
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2 1/2 cups (4 oz) shredded romaine lettuce1/2 cup (1 medium) vine ripe tomato, chopped1/4 loose cup chopped cilantro1/4 cup thin sliced red onion1 tsp olive oil2 tsp lime juice1/4 tsp kosher saltpinch fresh black pepper8 corn tortillas4 tbsp crumbled