Mexican-Style Chicken Tortas with Tomato, Avocado & Cucumber Salad

Mexican-Style Chicken Tortas

with Tomato, Avocado & Cucumber Salad

Group Created with Sketch. 40 min
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  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 700 Cals/serving

The word “torta” was originally used to describe a wide variety of flatbreads served in Spain (in fact, “torta” is where the word “tortilla” comes from). In Mexico, the word has come to refer to a special kind of sandwich served on a roll stuffed with any number of savory fillings. In this dish, we’re filling the sandwiches with traditionally-spiced chicken, avocado, tomato, marinated onion, cilantro and queso fresco. On the side, we’re serving up a tasty salad featuring summer cucumber. Depending on what’s best in your area, the summer cucumber you receive may look different from what’s pictured. But don’t worry: just use it exactly as instructed!

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Mexican-Style Chicken Tortas with Tomato, Avocado & Cucumber Salad
Title
  • 2 Boneless, Skinless Chicken Breasts
  • 2 Torta Rolls
  • 1 Avocado
  • 1 Tomato
  • ½ lb Summer Cucumber
  • 1 Lime
  • 1 Red Onion
  • 1 large bunch Cilantro
  • 1 oz Queso Fresco
  • 1 Tbsp Red Wine Vinegar
  • 2 tsps Chicken Torta Spice Blend (Ancho Chile Powder, Mexican Oregano, Smoked Sweet Paprika, Garlic Powder & Ground Cumin)
tried-and-true
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instructions
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Halve the torta rolls. Halve the tomato; thinly slice 1 half and medium dice the remaining half. Cut off and discard the ends of the cucumber; large dice. Pick the cilantro leaves off the stems; discard the stems. Crumble the queso fresco. Peel, halve and thinly slice the onion; place in a bowl with the vinegar.Quarter the lime. Halve, pit and peel the avocado; thinly slice 1 half and medium dice the remaining half. Top with the juice of 1 lime wedge to prevent browning.

Cook the chicken:
2 Cook the chicken:

Pat the chicken dry with paper towels. Season on both sides with salt, pepper and all but a pinch of the spice blend. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook, loosely covering the pan with aluminum foil, 4 to 6 minutes per side, or until browned and cooked through. Transfer to a cutting board. Wipe out the pan.

Make the salad:
3 Make the salad:

While the chicken cooks, in a medium bowl, combine the diced avocado, diced tomato, cucumber and half the marinated onion; season with salt and pepper. Add the juice of the remaining lime wedges and a drizzle of olive oil; toss to combine and season with salt and pepper to taste.

Assemble the tortas:
4 Assemble the tortas:

When the cooked chicken is cool enough to handle, thinly slice crosswise on an angle. Lay the torta rolls, cut sides up, on a clean, dry work surface. Divide the sliced chicken, sliced avocado, sliced tomato, as much of the remaining marinated onion as you’d like (you may have extra) and half of both the cilantro and queso fresco (reserve the rest for garnish) between the roll bottoms; season with salt and pepper. Complete the sandwiches with the tops of the rolls.

Toast the tortas:
5 Toast the tortas:

In the pan used to cook the chicken, heat 2 teaspoons of olive oil on medium until hot. Add the assembled tortas. Place a heavy pot on top of the tortas to press them down. Cook 3 to 5 minutes per side, or until toasted and lightly browned. Transfer the toasted tortas to a cutting board.

Plate your dish:
6 Plate your dish:

Cut each toasted torta in half diagonally. Divide the sandwiches between 2 plates. Garnish the salad with the remaining cilantro, queso fresco and spice blend and serve on the side. Enjoy!

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1 Prepare the ingredients:

Wash and dry the fresh produce. Halve the torta rolls. Halve the tomato; thinly slice 1 half and medium dice the remaining half. Cut off and discard the ends of the cucumber; large dice. Pick the cilantro leaves off the stems; discard the stems. Crumble the queso fresco. Peel, halve and thinly slice the onion; place in a bowl with the vinegar.Quarter the lime. Halve, pit and peel the avocado; thinly slice 1 half and medium dice the remaining half. Top with the juice of 1 lime wedge to prevent browning.

2 Cook the chicken:

Pat the chicken dry with paper towels. Season on both sides with salt, pepper and all but a pinch of the spice blend. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook, loosely covering the pan with aluminum foil, 4 to 6 minutes per side, or until browned and cooked through. Transfer to a cutting board. Wipe out the pan.

Make the salad:
3 Make the salad:

While the chicken cooks, in a medium bowl, combine the diced avocado, diced tomato, cucumber and half the marinated onion; season with salt and pepper. Add the juice of the remaining lime wedges and a drizzle of olive oil; toss to combine and season with salt and pepper to taste.

4 Assemble the tortas:

When the cooked chicken is cool enough to handle, thinly slice crosswise on an angle. Lay the torta rolls, cut sides up, on a clean, dry work surface. Divide the sliced chicken, sliced avocado, sliced tomato, as much of the remaining marinated onion as you’d like (you may have extra) and half of both the cilantro and queso fresco (reserve the rest for garnish) between the roll bottoms; season with salt and pepper. Complete the sandwiches with the tops of the rolls.

Assemble the tortas:
Toast the tortas:
5 Toast the tortas:

In the pan used to cook the chicken, heat 2 teaspoons of olive oil on medium until hot. Add the assembled tortas. Place a heavy pot on top of the tortas to press them down. Cook 3 to 5 minutes per side, or until toasted and lightly browned. Transfer the toasted tortas to a cutting board.

6 Plate your dish:

Cut each toasted torta in half diagonally. Divide the sandwiches between 2 plates. Garnish the salad with the remaining cilantro, queso fresco and spice blend and serve on the side. Enjoy!

Plate your dish: