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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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