Ingredients:
4 lbs. of boneless chicken breasts
2 bunches of cilantro
1 large yellow or white onion (can add 2 depending on how much you like onion)
2 stalks of celery
2 or 3 tbsp Lite Mayonnaise (Kraft, Helmans or Miracle Whip whatever you prefer)
1 pkg of large flour tortillas (El Milagro or whatever you want they are fajita tortillas)
1 jar of marinade (usually a Vinaigrette I used tomato bacon Vinaigrette the tomato bacon is really good)
Pepper to taste
Pat of butter for each breast
(optional)
A head of romaine or boston lettuce or leaves of spinach for garnish on tortilla
Sliced tomato
Lemon and/or Lime if you don't have a Vinaigrette available to you
Directions:
Thaw chicken to room temperature and wash thoroughly
Marinade chicken with flavor of choice (lemon pepper, Vinaigrette, italian dressing etc)
(Note: The longer the chicken sits the more flavorful it will be, generally 30 minutes is good but if you can refrigerate overnight would be ideal)
Place chicken breasts in baking dish
Add small pat of lowfat butter or margarine for browning on each breast
set oven to 425 until chicken outer layer is browned and middle is cooked (usually 30 to 45 mins)
While chicken is in oven baking do the following:
finely chop onions, cilantro and celery and place in your mixing bowl
Once chicken is out of oven:
Dice chicken into small bite size pieces and add to bowl, mix thoroughly
Add mayo
(I usually like my chicken salad creamy, use your better judgment on how much you like or dislike mayo)
Toast your tortilla over your stove with some tongs, it's a generic beaner way and it tastes soo good it gives a nice charred flavor to it.
Garnish and serve! If serving is for one this recipe will last you an entire week's worth of lunch!
If serving is for more than 3 people still enough for at least a couple of days lunch worth!
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