Preparation / Directions:
To prepare chicken: Combine lime juice, garlic, oil,
jalapeno, thyme and salt in medium bowl. Add chicken
cutlets; turn to coat. Set aside while preparing salsa. To
prepare tomato salsa: Combine tomatoes, corn, avocado,
onion, oil, lime juice and cilantro. Season to taste with
salt. Stir to blend. Set aside. Wrap tortillas in foil.
Heat in a preheated 350-degree oven
10 minutes. Preheat grill or spray large skillet with
nonstick coating. Remove chicken from marinade; place on
grill or in skillet. Quickly sear on both sides until cooked
through and lightly browned, about 2 minutes per side.
Transfer to board and cut into diagonal slices 1/2 inch
wide. Place bed of lettuce leaves on each plate. Drizzle
with a little olive oil and lime juice, if desired. Add
chicken cutlets, dividing evenly. Top each salad with
spoonful of salsa. Garnish with cilantro leaves, avocado
slices and cherry tomatoes. Serve warm tortillas from
basket. Place forkful of salad, salsa and chicken in
tortillas. Wrap and eat out of hand.