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Ingredients

• 1/4 cup  dry white wine
• 2 tablespoons  olive oil or cooking oil
• 2 teaspoons  snipped fresh tarragon or 1/4 teaspoon dried tarragon, crushed
• 1/4 teaspoon  salt
• 6 small  skinless, boneless chicken breast halves (about 1-1/4 pounds total)
• 2 medium  avocados, pitted, peeled, and chopped
• 1 medium  tomato, chopped
• 1 clove  garlic, minced
• 2 tablespoons  finely chopped seeded green chili peppers (jalapeno, serrano, Anaheim)
• 2 medium  green onions, finely chopped
• 1 tablespoon  snipped fresh cilantro
• 1 tablespoon  honey
• 6 fresh  lettuce leaves (optional)
• 1 tablespoon  lemon juice

Description

To Transform This Dish Into A Salad, Slice The Grilled Chicken Breasts And Arrange Them On Shredded Lettuce. Top With The Avocado Mixture And Add Some Shredded Cheese.

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