Categories: Grilling

Ingredients

• 4 scallions
• 1/4 cup prepared salsa
• 2 teaspoons chili powder
• 1 pound boneless, skinless chicken breasts
• 1/4 cup plus 2 tablespoons reduced-fat mayonnaise
• 2 tablespoons rice wine vinegar
• 2 tablespoons honey
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 6 cups thinly sliced napa cabbage (about 1 pound)
• 1/2 cup chopped cilantro, divided
• 2 poblano peppers, seeded and cut in half
• 8 corn tortillas
• 1/2 ripe avocado, diced

Directions

1. Slice the scallions, keeping the white and green parts separate. Place the white parts in a resealable bag. Add the salsa, chili powder, and chicken breasts and seal, pushing out the air. Knead the bag to evenly coat the chicken. Marinate, refrigerated, for 30 minutes.
2. In a large bowl, whisk the mayonnaise, vinegar, honey, cumin, and salt, Add the cabbage, 1/4 cup of the cilantro, and half of the scallion greens; toss to coat well.
3. Preheat the grill or heat a grill pan over medium-high heat. Grill the peppers, turning occasionally, for 6 minutes, or until tender-crisp. Grill the chicken, turning once, for 12 minutes, or until a thermometer inserted in the thickest portion registers 160°F and the juices run clear. Let stand for 5 minutes.
4. Meanwhile, wrap the tortillas in paper towels. Microwave on high for 1 minute or until warmed. Slice the chicken into strips.
5. Place 2 corn tortillas on each of 4 plates. Divide the chicken, peppers, avocado, and remaining cilantro and scallion greens among the tortillas. Serve with the cabbage slaw.

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