- 60 mins
- 135 mins
Ingredients
- 1 1/2 C + 2 T olive oil
- 7 T lime juice
- 1 1/2 T minced garlic
- 1 jalapeno, seeded & minced
- salt
- 6 skinless, boneless chicken breasts
- 2 red bell peppers
- 1 green bell pepper
- 6 corn tortillas, cut into 2 x 1/4" strips
- 1 C tightly packed, coarsely chopped cilantro
- 1 T sugar
- 1 T cider vinegar
- Freshly ground pepper
- 2 tomatoes, seeded & diced
- 2 avocados, cut in 1/2" dice
- 1 med. red onion, finely diced
- 1 small jicama, cut in 1/2" dice
- 5 tomatillos, cut in thin wedges
Preparation
Step 1
In large nonreactive baking dish, mix 1/4 C + 2 T olive oil with 3 T lime juice, garlic, jalapeno & 1 t salt. Add chicken, turn to coat & let stand for 1 hr.
Roast peppers; cool & peel
Meanwhile in med skillet, heat 1/4 C oil til shimmering. Add tortilla strips & fry over hi heat, turning frequently, til golden, @ 2 min. Drain on paper towels & sprinkle with salt.
In blender, combine remaining 3/4 C oil with cilantro, sugar, vinegar & remaining 1/4 C lime juice. Puree & season with salt & pepper.
Heat grill. Remove chicken from marinade. Grill over mod heat til browned & cooked thru @ 12 min. Transfer to work surface & let stand for 10 min., then cut in 3/4" dice.
In large bowl, combine roasted peppers with tomatoes, avocados, onion, jicama, tomatillos & chicken. Add vinaigrette & toss gently to coat; season with salt & pepper. Scatter fried tortilla strips on top & serve.