Grilled Chicken Tenders with Cilantro and Tomatillo Yogurt Dressing
This dish gets its unique flavor for the mouth watering, aromatic dressing.
|1⁄2||bunch||fresh cilantro with stems|
|2||jalapeno (cored and seeded)|
|1⁄8||to 1/4 teaspoon sea salt to taste|
|2||small white corn tortillas (steamed)|
|Salt and fresh ground black pepper to taste|
|4||thin slices of tomato|
|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.
*For Yogurt Cheese:
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.
|Amount Per Serving|
|% Daily Value*|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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