Ingredients

serves 4

　　4 boneless skinless chicken breast halves, 6 ounces each

　　Salt and pepper

　　1 tablespoon sweet smoked paprika, a palmful

　　1/2 tablespoon ground cumin

　　1/2 tablespoon ground coriander

　　2 tablespoons EVOO (extra-virgin olive oil)

　　2 ripe Hass avocados

　　Juice of 1 lime or lemon

　　1 small red onion, chopped

　　2 jalapeño peppers, seeded and thinly sliced

　　1 large garlic clove, finely chopped

　　1 (15-ounce) can diced fire-roasted tomatoes, drained

　　2 tablespoons fresh cilantro leaves, finely chopped

　　4 red leaf lettuce leaves

　　4 crusty, cornmeal-topped kaiser rolls, split

　　Flavored specialty corn or blue corn chips

　　

Step 1

Heat a griddle pan or cast-iron skillet over medium-high heat.

　　

Step 2

Season the chicken with salt and pepper. Combine the remaining spices in a small bowl and rub all over the chicken. Brush the griddle or skillet with a tablespoon of EVOO. Cook the chicken for 11 to 12 minutes, turning once. Remove from the pan and let cool enough to handle; slice each piece on an angle into 4 pieces.

　　

Step 3

Halve, pit, and peel the avocados and dress with lime or lemon juice. Cut each half into 4 slices.

　　

Step 4

In a small skillet, heat the remaining tablespoon of EVOO. Add the onions, jalapeños, and garlic and sauté for a few minutes to soften. Add the tomatoes and season with salt and pepper. Turn off the heat and mix in the cilantro.

　　

Step 5

Place the lettuce on the roll bottoms and top each with sliced chicken and avocado, alternating the slices. Spoon on some warm salsa and cover with a roll top. Serve with a few chips alongside.

　　Rachael Ray's Look + Cook