Source: Don Doyle, Qdoba Mexican Grill, Nashville, Tennessee
1 cup rice
1/2 cup black or pinto beans
1 cup marinated grilled chicken, sliced into bite-size pieces
1/4 cup shredded Cheddar cheese
3 tablespoons salsa
1 tablespoon sour cream
1 tablespoon guacamole
Mound rice onto plate; top with beans then add grilled chicken. Top the chicken with cheese and salsa. Finish with dollop of sour cream and guacamole.
1 jalapeno, cored, deseeded and finely diced
1/2 cup cilantro, chopped
1/4 cup red onion, finely diced
1/4 teaspoon salt
Juice from 1 lime
Take the stems off the avocados. Cut the avocados in half and remove pit. Scoop out the meat and place in a bowl. Mash to smooth consistency; add remaining items and mix thoroughly. Refrigerate until ready to use.