In a mixing bowl, combine arepa mix, cheese, 1/4 tsp. salt and a pinch of pepper. Add 1/2 cup cold water and stir to combine until easily formable into patties. Set aside, 5 minutes.

While arepa mixture rests, core tomato and cut into 1/2" dice.

Hold romaine heart at root end and chop coarsely.

Pat diced chicken dry.

If using chicken breasts, pat dry and, on a separate cutting board, cut into a 1" dice. Wash hands thoroughly after working with raw chicken.

Form arepa mixture into four patties, about 3" in diameter.

Place a large non-stick pan over medium heat and add 1 Tbsp. olive oil.

Add arepa patties to hot pan and cook until golden brown, 2-3 minutes per side.

Remove arepas to a plate. Wipe pan clean and reserve.

Return pan used to cook arepas to medium-high heat and add 1 tsp. olive oil.

Add chicken to hot pan and stir occasionally until chicken is lightly browned and reaches a minimum internal temperature of 165 degrees, 5-7 minutes.

Add tomatoes, seasoning blend, demi-glace, and 1/2 cup water. Stir occasionally, breaking up tomatoes with a spoon, until slightly thickened, 3-5 minutes.

If using chicken breasts, follow same instructions.

Remove from burner and season with 1/4 tsp. salt and a pinch of pepper.

In another mixing bowl, combine romaine and dressing.

Plate dish as pictured on front of card, spreading sour cream on arepas and topping with chicken mixture. Garnish salad with tortilla strips. Bon appétit!