Fridays are my best cooking nights and this week I decided to make something semi-healthy yet hearty--grilled chicken salad tortillas with cous-cous. Dan loved this dish and as did I. It's very easy to make and you don't need any special ingredients to create it--you'll probably have most things in your fridge or pantry. Here's the recipe to try:
Grilled Chicken Salad Tortillas: (serves 2-3)
3 large chicken breast fillets
2-3 heaping tbs of good barbecue sauce (I prefer Salt Lick BBQ sauce)
Salt, pepper and paprika to season the chicken
Olive oil or cooking spray to grease grill pan, panini press or George Foreman Grill
1/2 large red pepper, cubed into small pieces
1/4 large onion, diced
2 - 2 1/2 large tbs of mayonnaise
1 large tbs of sweet and sour mustard (or any kind of mustard that you have or like)
4-6 small-medium sized whole wheat tortillas
Season the chicken generously with salt, pepper, paprika and then rub with BBQ sauce. Marinate for 20-30 minutes. In the meantime, heat up the grill and grease it with olive oil or cooking spray. Grill the chicken for 5 minutes on each side or until well done. Remove from grill and let cool for 10 minutes so it's easy to handle. Cube the chicken into 1/2" pieces and place into a medium sized bowl. Mix with onions and the red peppers. In a separate small bowl, combine the mayonnaise and the mustard, mix thoroughly and season with salt and pepper. Place the mayo/mustard mixture into the bowl with the chicken and veggies. Mix the chicken salad well until the mayonnaise mixture is incorporated. The last step is to place the chicken salad into lightly toasted tortillas.
And as for the cous-cous, I used a whole wheat type, followed directions on the box and then mixed it with the remainder of diced onions and red peppers. So light and so delicious. Enjoy!