Categories: Sandwiches
Ingredients
- 4 chicken breast halves
- Salt and pepper
- 1 tbsp. sweet smoked paprika
- 1/2 tbsp. ground cumin
- 1/2 tbsp. ground coriander
- 2 tbsp. olive oil
- 2 ripe Hass avocados
- Juice of 1 lime or lemon
- 1 small red onion, chopped
- 2 jalapenos, seeded and thinly sliced
- 1 large garlic clove, finely chopped
- 15 oz. can diced fire-roasted tomatoes, drained
- 2 tbsp. fresh cilantro, finely chopped
- 4 red leaf lettuce leaves
- 4 crusty, cornmeal-topped Kaiser rolls, split
- Flavored specialty corn or blue corn chips
Directions
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Heat a griddle pan or cast-iron skillet over medium-high heat.
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Season the chicken with salt and pepper. Combine the remaining spices in a small bowl and rub all over the chicken. Brush the griddle or skillet with a tbsp. of olive oil. Cook the chicken for 11 to 12 minutes, turning once. Remove from the pan and let cool enough to handle; slice each piece on an angle into 4 pieces.
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Halve, pit and peel and avocados and dress with lime or lemon juice. Cut each half into 4 slices.
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In a small skillet, heat the remaining tbsp. of olive oil. Add the onions, jalapenos, and garlic and saute for a few minutes to soften. Add the tomatoes and season with salt and pepper. Turn off the heat and mix in the cilantro.
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Place the lettuce on the roll bottoms and top each with sliced chicken and avocado, alternating the slices. Spoon on some warm salsa and cover with a roll top. Serve with a few chips alongside.