Chicken Tortillas & Salad

Recipes from viewer Christine Brodersen.

Ingredients:

Boneless skinless chicken breasts

Can of chipotle puree in adobo sauce

Corn Tortillas

1/4 cup red onion, diced

½ cup corn

1 ½ cups zucchini, diced

½ cup rinsed drained black beans

1 cup Colby jack cheese, shredded

 ½  cup sour cream

1 tsp cumin

½ tsp cinnamon

Kosher salt

Directions:

In a small bowl mix ½ to 1 tsp liquid from can of chipotle puree into ½ cup sour cream. Sample to adjust to a heat you are comfortable with.

Next using the same liquid, brush it on your chicken breasts and grill them.

While chicken is cooking, cook  red onion in a large sauté pan in canola oil.  Add zucchini until it brightens in color and begins to soften.  Next add the corn, cumin and cinnamon. Sauté for a minute or two.  Add black beans and kosher salt.  Remove from flame, but keep warm.  Slice chicken into strips.  Heat tortillas. 

Arrange 2 or 3 strips of cooked chicken on tortilla with zucchini mixture,  shredded cheese and a bit of sour cream. 

For Salad:

(Good way to get rid of those leftovers)

Top spinach leaves with leftover corn, black beans and chicken.  Add sliced avocados, blue cheese crumbles and diced red pepper.  (Red onion too if you like them raw)  Spray with light balsamic vinegar dressing (or if you are a blue cheese lover, top with blue cheese dressing.)