Ingredients
2
large boneless and skinless chicken breasts
2
tablespoons grapeseed oil
Kosher salt
Black pepper
3/4
cup wholemilk Greek yogurt
5
tablespoons from 1 can (10 oz) Old El Paso™ Mild Green Chile Enchilada Sauce
1
tablespoon Old El Paso™ chopped green chiles
3
stalks of celery
3
large green onions
Butter lettuce leafs or flour tortillas
Preparation
Preheat grill to high heat.
Coat the chicken breasts with the grapeseed oil and salt and pepper.
Grill the chicken for 10 - 15 minutes per side or until no longer pink and the juices run clear.
Remove the chicken from the grill and set aside until cool enough to handle.
While the chicken is grilling cut the celery and green onions into small dice.
In a small mixing bowl add the yogurt, enchilada sauce, chopped chili, celery and green onions. Stir. Season with salt and pepper to taste.
Once the chicken has cooled, cut into small pieces, there will be about 4 cups of meat. Place into a large mixing bowl.
Add the yogurt dressing. Stir.
Serve with lettuce leaf cups or flour tortillas.
