Turmeric-Spiced Chicken with Tomato-Avocado Salsa

Ingredients

8

Servings

2 tablespoons olive oil
1 teaspoon McCormick Gourmet™ Organic Garlic Powder
1 teaspoon McCormick Gourmet™ Sicilian Sea Salt
1 teaspoon McCormick Gourmet™ Turmeric Powder, Ground
1/2 teaspoon McCormick Gourmet™ Organic Red Pepper, Crushed
2 pounds boneless skinless chicken breasts, trimmed Substitutions available
- chicken 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 teaspoon McCormick Gourmet™ Sicilian Sea Salt
1/2 teaspoon McCormick Gourmet™ Turmeric Powder, 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 tomatoes, avocados, onion, cilantro, lime juice, sea salt and turmeric 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

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