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EDDY Cilantro Lime Chicken and Cowboy "Caviar"

Enjoy our EDDY Cilantro Lime Chicken perfectly paired with this delicious recipe for Cowboy Caviar "EDDY" Style


Sliced EDDY Cilantro Lime Chicken. Serve with Cowboy Caviar.

Cowboy Caviar Dressing:

1/3 cup olive oil

1/3 cup red wine vinegar

1 tbsp fresh lime juice

2 cloves garlic minced

1 jalapeño chopped and seeded

Salt and Pepper


2 medium tomatoes diced and seeded

1/2 red onion chopped finely

1 can of black beans, drained & rinsed

1 can of green chilis, drained

1 1/2 cups corn, fresh or thawed (do not used canned)

1 red pepper diced

1 green pepper diced

3 small sweet orange or yellow peppers sliced in thin strips

2 jalapeños, one diced, one sliced for garnish

1/4 cup cilantro leaves

1/2 cup crumbing Mexican white cheese, like cotija or queso fresco

Salt and Pepper


Mix all the dressing ingredients in a blender, if the dressing is too sharp or you’re not using fresh lime juice, you may need to add 1/4 tsp of white sugar.

Mix all of the other ingredients, reserving 1/2 the cheese and the sliced jalapeño. Toss to combine well.

Add dressing and stir the dressing in well, cover and refrigerate 2 hours to overnight.

To serve, toss well and season. Top with remaining cheese and a few slices of jalapeño. Serve with sliced EDDY Cilantro Lime Chicken.