 1 8-oz. boneless, skinless
chicken breast
- 2 teaspoons olive oil
- ½ teaspoon chili powder
- ¼ teaspoon salt
- 1/8 teaspoon black pepper
- 1 tablespoon minced jalapeno pepper
(about half a pepper, seeded)
- 1 Roma tomato, seeded and diced
- 2 tablespoons Plain Mountain
High Yoghurt
- ¼ teaspoon ground coriander
- ¼ teaspoon cumin
- 1 teaspoon minced garlic
- 1 tablespoon chopped fresh cilantro
- 2 tablespoons diced red onion
- 1 avocado, diced
- 2 tablespoons lime juice (about 1 lime, juiced)
- Dash of chipotle chili powder or regular chili powder
- White corn chips
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Coat chicken in olive oil, then season with chili powder, salt, and pepper. Place in a small baking dish and bake at 400ºF for about 8 to 10 minutes, or until the center reaches 170ºF on a meat thermometer. Remove and allow to cool. Shred chicken using your fingers.
In a medium glass or ceramic bowl, combine shredded chicken, jalapeno, tomato, yoghurt, coriander, cumin, garlic, cilantro, and onion. Mix well.
Toss avocado in lime juice. Gently fold into chicken mixture. Add a dash of chipotle chili powder to add a smoky heat. Mound mixture on corn chips and serve.
Makes about 6 servings.
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