Many thanks to CSA member Kimberly DeMaria for this recipe that will make use of the lettuce in our shares as well as the cilantro in our herb gardens!
1 lb. boneless skinless chicken breast halves flattened to ½ inch thickness
2 Avocados halved, pitted, peeled and coarsely mashed
½ cup of fresh cilantro
8 Romaine leaves, or the lettuce in the shares
½ cup sour cream
½ c sliced green onions
1 cup grape tomato halved
Tortilla chips, crushed
Heat a grill pan over, sprayed with cooking spray or brushed with olive oil over medium high heat. Season the chicken with salt and pepper. Grill the chicken for 8-10 minutes or until cooked through. Cover, allow to stand for three minutes, thinly slice.
In a bowl, mix the avocado, juice of one lime, and cilantro. Spoon the mixture onto each lettuce leaf.
Top the mixture with the sliced chicken, sprinkle with lime juice from remaining lime. Top with sour cream, green onion, and tomatoes and tortilla chips. Serves 4
From: Better Homes and Gardens
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