This dish gets its unique flavor for the mouth watering, aromatic dressing.
| 1⁄2 | bunch | fresh cilantro with stems |
| 2 | jalapeno (cored and seeded) | |
| 3 | tomatillos | |
| 1⁄8 | to 1/4 teaspoon sea salt to taste | |
| 2 | small white corn tortillas (steamed) | |
| 4 | chicken tenders | |
| Salt and fresh ground black pepper to taste | ||
| 4 | thin slices of tomato | |
| 1⁄8 | tsp | cumin |
| 1 | tbsp | olive oil |
| 1 1⁄2 | tbsp | fresh lime juice |
| 2 | tbsp | red onion (finely chopped) |
| 1 | c | shredded iceberg lettuce |
| 1⁄2 | c | grated Monterey Jack cheese |
| 1 | q | Stonyfield Organic Fat Free Plain Yogurt (to yield 1 cup yogurt cheese*) |
Using a food processor or blender; combine yogurt cheese, olive oil, cilantro, jalapenos, tomatillos, lime juice, cumin and salt.
This dressing will yield about 1-1/2 cups.
Using a stovetop steamer, allow the steam to start.
Fold the tortillas in a kitchen towel.
Turn-off the heat and place the tortillas inside the steamer and cover.
Place a skillet on medium-high heat and grill the chicken tenders seasoned with salt and pepper for about 2-3 minutes per side.
Place 1/2 of the lettuce on each plate, topping with tomatoes, 2 chicken tenders, dressing and cheese.
Garnish with additional dressing, chopped onions, fresh cilantro and serve steamed tortillas on the side.
Using a yogurt cheese maker or layered cheese cloth, strain the whey from 1 quart of yogurt for 3-6 hours in the refrigerator. This should yield 1 cup of yogurt cheese.