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This colorful grilled chicken and garden-fresh salsa could be the foundation of a flavorful build-your-own taco bar, perfect for easy entertaining.
2 tablespoons olive oil
1 teaspoon McCormick® Garlic Powder
1 teaspoon McCormick® Gourmet Collection Sicilian Sea Salt
1 teaspoon McCormick® Turmeric, Ground
1/2 teaspoon McCormick® Red Pepper, Crushed
2 pounds boneless skinless chicken breasts or thighs, trimmed
6 medium vine-ripened tomatoes, cut into 1/2-inch chunks (2 1/2 cups)
2 avocados, peeled and cut into 1/2-inch chunks (1 1/2 cups)
1/2 cup coarsely chopped red onion
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1/2 teaspoon McCormick® Turmeric, Ground
2 cups frisée or other lettuce
8 flour tortillas (8-inch)
For the Chicken, mix oil, garlic powder, sea salt, turmeric and red pepper in small bowl. Place chicken in large resealable plastic bag or glass dish. Add marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor.
Meanwhile, for the Salsa, mix all ingredients in medium bowl. Cover. Refrigerate until ready to serve. Remove chicken from marinade. Discard any remaining marinade.
Grill chicken over medium-high heat 6 to 8 minutes per side or until cooked through. Cut chicken into thin strips. Place 1/4 cup lettuce on each tortilla. Fill with chicken and Salsa. Fold sides of tortilla over filling and roll up to serve.
(Amount per serving)