[kaci]

4 each 6 ounce chicken breasts, boneless, skinless
1 teaspoon Creole seasoning blend
1/2 teaspoon kosher salt
8 small flour tortillas
12 ounce finely shredded cheese (Mexican blend)
6 cups spring mix of lettuce, washed, dried and torn
1/2 cup Citrus Vinaigrette *
1/2 cup ooked corn kernels
4 oz sliced roasted peppers (red, yellow or poblano)
8 oz Tomato Salsa *
1/4 cup Chimichurri Sauce *
1 ripe avocado, quartered and cut into fan

* (Recipes below)
.
1. Preheat oven to 375 degrees. 2. Season chicken on both sides with Creole
seasoning and kosher salt. Grill on each side until done, or until chicken
reaches 165 - 170º F. Remove from grill. 3. While chicken is grilling, lay
tortillas on baking sheet. With a fork, poke holes in tortillas, 1/2 inch
apart over the whole tortilla. Lightly brush with olive oil and bake in
preheated oven for about five minutes or until lightly browned. Evenly
sprinkle cheese onto tortillas and continue baking until cheese is
completely melted. 4. Place two tortillas on each of four plates. Toss
spring mix with citrus vinaigrette, corn kernels, and peppers and mound 1/4
of the mixture on top of each plate of tortillas. Sprinkle tomato salsa over
salad mix.

5. When done, slice the grilled chicken on a clean cutting board and place
on top of salad, drizzle with chimichurri sauce. Top with avocado fan.

Citrus Vinaigrette

2 Tbsp olive oil 2/3 cup rice wine vinegar 1/3 cup orange juice 1 Tbsp Dijon
mustard 1 tsp honey 2 tsp minced garlic 1 Tbsp minced shallots 1/2 tsp
Creole seasoning 2 Tbsp chopped fresh cilantro

Mix all ingredients together. Refrigerate.

Chimichurri Sauce

3/4 cup extra virgin olive oil 1/3 cup rice wine vinegar 1/2 cup fresh
squeezed lemon juice 2 tsp kosher salt 1/2 tsp black pepper 1 bunch (1 1/2
ounces)flat-leaf parsley, stemmed and minced 1/2 bunch (1/2 ounce) cilantro,
stemmed and minced 1/2 tsp dried oregano 4 tsp minced garlic Scallion tops,
thinly sliced

Preparation

1.Combine the olive oil, rice vinegar, lemon juice, salt and pepper in a
medium bowl. Using a wire whisk, mix until evenly blended.

2. Add all remaining ingredients and, using a rubber spatula, gently mix
until evenly blended. The mixture should be highly seasoned; add more salt
or vinegar, if desired. Refrigerate for up to three days.

Tomato Salsa

1/3 lbs plum tomatoes, seeded and diced 1/2 cup finely diced red onion 2
cloves garlic, minced 2 Tbsp chopped fresh cilantro 1 fresh jalapeno (about
2 tsp)stemmed and finely diced 1 tsp Creole seasoning blend 2 Tbsp extra
virgin olive oil Juice of one lime kosher salt, to taste

Mix all ingredients together. Refrigerate

From Bahama Breeze