Mexican-Style Chicken Tortas with Tomato, Avocado & Cucumber Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
8 oz Tyson boneless, skinless chicken breast 2 serving La Brea Torta Sandwich Roll 1 medium (2-1/2" dia) Onions, raw 1 fruit without skin and seeds Avocados, California (Haas) 1 medium whole (2-3/5" dia) Red Ripe Tomatoes 1 fruit (2" dia) Limes 2 cup slices Cucumber (with peel) 2 tbsp Cilantro, raw 1 serving Cacique - Queso Fresco Part Skim 1 tbsp (C) Vinegar, Red Wine (Gr Value)
Wash and dry the fresh produce. Halve the torta rolls. Halve the
tomato; thinly slice 1 half and medium dice the remaining half.
Cut off and discard the ends of the cucumber; large dice. Pick
the cilantro leaves off the stems; discard the stems. Crumble the
queso fresco. Peel, halve and thinly slice the onion; place in a
bowl with the vinegar. Quarter the lime. Halve, pit and peel the
avocado; thinly slice 1 half and medium dice the remaining half.
Top with the juice of 1 lime wedge to prevent browning.
Pat the chicken dry with paper towels. Season on both sides with
salt, pepper and all but a pinch of the spice blend. In a medium
pan (nonstick, if you have one), heat 2 teaspoons of olive oil on
medium-high until hot. Add the seasoned chicken and cook,
loosely covering the pan with aluminum foil, 4 to 6 minutes per
side, or until browned and cooked through. Transfer to a cutting
board. Wipe out the pan.
While the chicken cooks, in a medium bowl, combine the
cucumber, diced avocado, diced tomato and half the
marinated onion; season with salt and pepper. Add the juice
of the remaining lime wedges and a drizzle of olive oil; toss to
combine and season with salt and pepper to taste.
When the cooked chicken is cool enough to handle, thinly slice
crosswise on an angle. Lay the torta rolls, cut sides up, on a clean,
dry work surface. Divide the sliced chicken, sliced avocado,
sliced tomato, as much of the remaining marinated onion as
you’d like (you may have extra) and half of both the cilantro
and queso fresco (reserve the rest for garnish) between the roll
bottoms; season with salt and pepper. Complete the sandwiches
with the tops of the rolls.
In the pan used to cook the chicken, heat 2 teaspoons of olive oil
on medium until hot. Add the assembled tortas. Place a heavy
pot on top of the tortas to press them down. Cook 3 to 5 minutes
per side, or until toasted and lightly browned. Transfer the toasted
tortas to a cutting board.
Cut each toasted torta in half diagonally. Divide the sandwiches
between 2 plates. Garnish the salad with the remaining cilantro,
queso fresco and spice blend and serve on the side.
Serving Size: makes 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user AMANDACOFFEY12.
tomato; thinly slice 1 half and medium dice the remaining half.
Cut off and discard the ends of the cucumber; large dice. Pick
the cilantro leaves off the stems; discard the stems. Crumble the
queso fresco. Peel, halve and thinly slice the onion; place in a
bowl with the vinegar. Quarter the lime. Halve, pit and peel the
avocado; thinly slice 1 half and medium dice the remaining half.
Top with the juice of 1 lime wedge to prevent browning.
Pat the chicken dry with paper towels. Season on both sides with
salt, pepper and all but a pinch of the spice blend. In a medium
pan (nonstick, if you have one), heat 2 teaspoons of olive oil on
medium-high until hot. Add the seasoned chicken and cook,
loosely covering the pan with aluminum foil, 4 to 6 minutes per
side, or until browned and cooked through. Transfer to a cutting
board. Wipe out the pan.
While the chicken cooks, in a medium bowl, combine the
cucumber, diced avocado, diced tomato and half the
marinated onion; season with salt and pepper. Add the juice
of the remaining lime wedges and a drizzle of olive oil; toss to
combine and season with salt and pepper to taste.
When the cooked chicken is cool enough to handle, thinly slice
crosswise on an angle. Lay the torta rolls, cut sides up, on a clean,
dry work surface. Divide the sliced chicken, sliced avocado,
sliced tomato, as much of the remaining marinated onion as
you’d like (you may have extra) and half of both the cilantro
and queso fresco (reserve the rest for garnish) between the roll
bottoms; season with salt and pepper. Complete the sandwiches
with the tops of the rolls.
In the pan used to cook the chicken, heat 2 teaspoons of olive oil
on medium until hot. Add the assembled tortas. Place a heavy
pot on top of the tortas to press them down. Cook 3 to 5 minutes
per side, or until toasted and lightly browned. Transfer the toasted
tortas to a cutting board.
Cut each toasted torta in half diagonally. Divide the sandwiches
between 2 plates. Garnish the salad with the remaining cilantro,
queso fresco and spice blend and serve on the side.
Serving Size: makes 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user AMANDACOFFEY12.
Nutritional Info Amount Per Serving
- Calories: 601.8
- Total Fat: 21.8 g
- Cholesterol: 72.5 mg
- Sodium: 616.7 mg
- Total Carbs: 66.5 g
- Dietary Fiber: 10.3 g
- Protein: 38.8 g
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