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

1. Heat a griddle pan or cast-iron skillet over medium-high heat.

2. 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.

3. Halve, pit and peel and avocados and dress with lime or lemon juice. Cut each half into 4 slices.

4. 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.

5. 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.

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