Chicken Taco Dense Bean Salad

• 1 Large Chicken Breast, Butterflied

• Chili De Arbol Taco Mix

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• ½ Package Queso Fresco, cubed

• 1 Can Pinto Beans, rinsed

• 1 Can Black Beans, rinsed

• 1 Package cherry tomatoes cut in half

• 1 Poblano Pepper, chopped

• 1 Orange Pepper, chopped

• One ear of corn, minus the core (bonus points, you can throw the corn on with the chicken after you shuck it and grill it a bit for some additional color and flavor)

• 1 Small White Onion, diced about a cup

• 1 Medium Cucumber, seeds removed, chopped

• 1 Cup Chopped Cabbage, chopped

• ½ cup Fresh Cilantro, packed

• 2 Serrano or Jalapeno Peppers (as many as you like, with or without seeds), diced

Dressing

• 4 tbsp Lime Juice

• 2 tbsp Serrano Pineapple Plantain Hot Sauce

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• 2 tbsp avocado or olive oil

• 1 clove Garlic, grated

• 1 tbsp Honey

• 1 tbsp Dried Mexican Oregano (regular is fine here too)

• 1 tsp Salt (adjust as needed)

• 1 tsp fresh cracked black pepper

Toppings (Optional)

• Avocado

• Tortillia Strips