David Fernandez
Buckwald’s Cook
- 6 oz Chicken breast – seasoned with Cajun spices
- Mixed Greans
- Cucumber – cut on diagonal
- Tomato
- Half a lime
- Avocado – Halved, removed and sliced
- Dressing: EVOO, garlic, seasoning, honey – whisk together
- Thinly sliced red onion for garnish
- Cilantro for garnish
- Kernel corn for the topping
- Season chicken breast on both sides
- Put in skillet on high heat
- Prepare other ingredients while the chicken blackens
- Plate your lettuce
- Dress and toss with your dressing
- Compose your salad with cucumber slices, tomatoes, avocado, and squeeze fresh lime over top.
- Top with a whole chicken breast – or slice into strips
- Garnish with thinly sliced red onions and kernel corn
- Finally, top with a cilantro sprig
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