I’m so excited to be in the kitchen with Tessemae’s for an easy weeknight dinner. We sure enjoy tacos around here, and I had kind of a brilliant idea to use the Ranch Vinaigrette to marinate the chicken cutlet sauté for just a few minutes. So many of Tessemae’s dressings can do double duty! As the chicken is marinating, I cut the avocado, radishes, cabbage, limes and herbs (or use anything that feels like a win).
The genius hack here is to use the marinade as the oil to cook the chicken. Serve it with lettuce cups or tortillas and finish with Habanero Ranch. There is something for everyone on this platter, no one will walk away hungry! Tessemae’s are my secret weapon magic elixirs because so many of them are Gluten Free, organic and Kosher”¦and all of them are GMO free. They are perfect for marinating, dipping, dressing a great salad — at home or on the go.Print
This is an absolutely delicious weeknight dinner for Taco Tuesday!
- ½ bottle of Tessemae’s Ranch Vinaigrette
- 5 chicken breast cutlets
- 1 tsp salt
- Sliced radishes
- Sliced avocado
- Shredded red cabbage
- JalapeÃ±o and Fresno (or other spicy) peppers, sliced into coins
- Lime wedges
- Marinated onions
- Large leaf lettuce (we used butter lettuce)
- Corn tortillas
- Tessemae’s Habanero Ranch Dressing
In a shallow glass container, place chicken cutlets and salt them on all sides. Add ½ bottle of Tessemae’s Ranch vinaigrette. Toss to coat well. Marinate for 30 mins.
When chicken is ready, heat a large frying pan over medium high heat. Pour 2 Tbsp of the marinade in the pan. Add the chicken and cook for 3-4 mins on first side. Flip and cook for another 3 minutes (If chicken is not quite done, cover and cook for another minute if needed). Total of 7-8 minutes.
If needed, cook chicken in two batches. Place the first batch in a 200 oven to keep warm. Add another Tbsp of marinade to the pan and repeat cooking process.
Let rest for 5 minutes, then cut into thin slices.
Assemble your platter. Arrange chicken, sliced radishes, avocado, shredded red cabbage, peppers, lime wedges cilantro and lettuce cups on platter. Top with marinated onions.
Serve with corn tortillas and Tessemae’s Habanero Ranch Dressing.