Start by marinating the chicken in the mojo criollo for at least 30 minutes. This is your flavor-enhancer. If you have time, a couple of hours or even overnight is best. The chicken will soak up those vibrant spices.

Preheat your grill to medium-high heat. Take the marinated chicken breasts and place them on the grill. Cook for about 5-7 minutes on each side until they reach an internal temperature of 165°F. Let them rest for a few minutes before slicing. Resting locks in the moisture.

In a large bowl, combine the chopped romaine and arugula. Toss them together for an even mix. A generous bed of greens sets the stage.

After the chicken has rested, slice it thinly and layer it atop the greens. Add the black bean and corn salsa, diced avocado, pickled red onions, and crumbled feta cheese. Each ingredient should feel like it belongs on the plate.

Drizzle the Jalapeño Lime ranch dressing over the top. For extra flavor, add the chipotle taco sauce and finish with a squeeze of fresh lime juice. Toss gently to combine those flavors, but try not to pulverize your beautiful veggies.

Top with crunchy tortilla strips and a sprinkle of fresh cilantro. It’s ready to serve! Each bowl should look as scrumptious as it tastes.