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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 4 |
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Once you've grilled the chicken, let the kids help assemble this easy dinner. Salsa, cheese and kiwifruit make fun toppers for the chicken. Ingredients:
1 teaspoon ground cumin |
1/4 teaspoon crushed red pepper flakes |
1/8 teaspoon salt |
8 ounces boneless skinless chicken breasts |
1 teaspoon cooking oil |
1/4 cup light sour cream |
2 tablespoons bottled salsa |
24 inches corn tortillas, warmed* or 24 inches purchased baked tostadas |
2 cups shredded romaine lettuce |
3 kiwi fruits, peeled and sliced |
1 ounce monterey jack cheese with jalapeno pepper, shredded |
bottled salsa (optional) |
Directions:
1. 1. In a small bowl, combine cumin, crushed red pepper, and salt. Brush all sides of chicken with oil; sprinkle evenly with cumin mixture.
2. 2. Place chicken on the rack of an uncovered grill directly over medium coals. Grill for 12 to 15 minutes or until no longer pink (170 degrees F ), turning once halfway through grilling.
3. 3. Cut chicken into bite-size strips. In a small bowl combine sour cream and 2 tablespoons salsa. Spread mixture onto warmed tortillas. Top with lettuce, kiwi, chicken, and cheese. If desired, top with a spoonful of additional salsa.
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