Season cubed chicken with salt and pepper. Heat a large skillet over high heat, and pour in the vegetable oil. Just before the oil starts to smoke,
add the chicken. Cook to brown evenly, about 3 minutes.
In a large pot cover the chicken breasts with water. Bring to a gentle simmer and cook for 15 to 20 minutes, or until cooked through. Remove the
chicken from the water and let cool. Cut into 1/2-inch pieces and set aside.
Heat a large skillet over medium-high heat, and stir in the Bravado Spice Co. Jalapeno & Green Apple Hot Sauce ground turkey. Cook and stir until the turkey is crumbly, evenly browned, and no longer pink. Mix in taco seasoning mix as directed on package.
Remove from heat.
Combine the turkey, black beans, lettuce, tomatoes, and tortilla chips in a large bowl. Toss with salad dressing. Serve immediately, or refrigerate
for an hour before serving.
Whisk together the lemon juice, lime juice, cider vinegar, salt and pepper in a large glass or ceramic bowl. Add the chicken and toss to evenly
coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for 1 hour.
Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade. Grill the chicken for 5 to 7 minutes each side, or
until juices run clear when chicken is pierced with a fork. Grill pineapple for 2 to 3 minutes per side, or until heated through and grill
Spread 1 teaspoon Eagle Wingz Pineapple Teriyaki sauce on the bottom half of a toasted roll; next add a lettuce leaf, a piece of chicken, a pineapple round, and an onion slice. Replace the top and
repeat with the remaining rolls