- 3 Tbsp. olive oil
- 2 Tbsp. lime juice
- 4 tsp. Montreal chicken seasoning
- 1 1/2 lb. chicken breast tenders
- 8 oz. refrigerated fresh salsa
- 1 large mango, peeled and chopped
- 1/4 cup chopped fresh cilantro
- 2 tsp. chipotle hot sauce
- 6 (6-inch) fajita-size flour tortillas, warmed
- Toppings: crumbled queso fresco (fresh Mexican cheese), and shredded romaine lettuce
- Preheat grill to 300° to 350° (medium) heat. Combine first 3 ingredients in a zip-top plastic freezer bag; add chicken, turning to coat. Seal and chill 10 minutes, turning once.
- Meanwhile, combine salsa and next 3 ingredients. Cover and chill until ready to serve.
- Remove chicken from marinade, discarding marinade. Grill chicken, covered with grill lid, 6 minutes on each side or until done. Serve in flour tortillas with mango salsa and desired toppings.
For an easy side dish combine 2 (20.5 oz.) cans refried black beans, 1/2 (8-oz) package whipped chive-flavored cream cheese, and 1/2 tsp. ground cumin in a 2-qt baking dish. Top with 2 Tbsp finely chopped red onion and 1 cup crumbled queso fresco. Bake at 450° for 20 to 30 minutes or until cheese melts.
