3 Tbsps. olive oil
1 Tbsp. fresh lime juice
1 Tbsp. red chili adobo concentrate
1 tsp. sugar
1 tsp. olive oil
6 oz. boneless skinless chicken breast
¼ head romaine lettuce, cleaned, chopped
4 oz.  tomato, cored, seeded, chopped
½ oz. red onion, cut into rings
2 oz. Cotija cheese, crumbled
2 Tbsps. cilantro, sprigs

1. In a mixing bowl, whisk together olive oil and lime juice. Season to taste and reserve
2. Whisk the red chili adobo concentrate, sugar and oil together. Place the chicken on a hot grill and baste chicken with adobo mixture. Grill until fully cooked to 165°F. Set aside to rest.
3. To assemble salad, toss the lettuce in the mixing bowl with the lime dressing. Place the lettuce in the center of the plate. Toss the tomato and onion in any leftover dressing remaining in the bowl. Top the lettuce with the tomato, onion and Cotija cheese.
4. Slice the chicken and place it on top of the salad. Garnish with cilantro sprigs.