Yield: 4 servings
1/4 cup fresh squeezed lime juice
Kosher Salt
4 boneless, skinless chicken breasts, (pounded to about 3/4-1 inch thickness, even cooking)
1/2 pound (3 to 4 medium-sized) tomatillos, husked, rinsed and roughly chopped
2 garlic cloves, roughly chopped
Hot green chilies to taste: 1-2 serrano chilies or 1-2 jalapeños, stemmed, (membrane and seeds removed, if desired), roughly chopped
1 small onion, coarsely chopped (I used 1/3 of a medium purple onion.)
1/4 cup cilantro leaves
2 Tbsp lime juice
1 ripe Haas avocado, pitted, flesh scooped out and cut in a 1/2 inch dice
Large pinch of cayenne pepper
Large pinch of chipotle chili powder
Artisan Style Tortillas, Corn and Whole Wheat Blend
Lime wedges
Prepare the chicken breasts by pounding for evenness. Combine 1/4 cup of lime juice with 1 teaspoon of salt, stirring until dissolved. Add the chicken breasts and lime mixture to a large plastic bag, seal. Turn to coat. Refrigerate for two hours.
Combine the tomatillos, garlic, serranos, onion, and cilantro leaves in the bowl of the food processor or blender. Process to a coarse puree. Transfer the salsa to a bowl. Gently fold in the avocado (reserving a few pieces for the top) and 2 Tablespoons of lime juice. Add salt to taste. Place in the serving bowl and garnish with cilantro leaves, the remaining avocado dice and a slice of lime.
Pat the chicken dry with paper towels and lay on a baking sheet. Sprinkle the chicken lightly with cayenne and chipotle chili powder. Grill the chicken on a medium high grill until done.
(If you elect to fry the chicken you should: Combine 1/3 cup flour, the cayenne, salt and pepper and dredge the chicken in the mixture, shaking off any excess. Heat oil in a large skillet and fry the chicken over moderately high heat until well browned and crisp. Transfer to a plate lined with paper towels to drain.)
Transfer the chicken to a cutting board and thinly slice into strips. Serve the chicken in warm tortillas topped with salsa and a lime wedge.