2 lemons, zested and juiced
Salt/Pepper
6 slices of bacon
10 medium flour tortillas (about 10 in.)
1 bunch scallions
1/4 cup EVOO, plus 3 Tbsp.
3 chicken breasts
1 granny smith apple, peeled and sliced into matchsticks
Sour Cream
Preheat a grill to medium-high. In a bowl, toss the cabbage with half the lemon zest and juice - season with salt & pepper and set aside. Microwave the bacon on a paper-towel-lined plate on high heat until crisp (about 4 min.); crumble.
Grill the tortillas, turning once, until lightly charred (about 3 min.); wrap in a kitchen towel to keep warm.
Meanwhile, in a bowl, toss the scallions with 1 Tbsp. EVOO and season with salt & pepper. Grill, turning until slightly charred (3-5 min.). Using the same bowl, toss the chicken with 2 Tbsp. EVOO and season with salt & pepper. Grill, turning once, until chicken is cooked through (6-8 min.). Let the chicken rest for 5 min. before thinly slicing.
In a small bowl, add the remaining lemon juice and zest. Whisk in the 1/4 cup EVOO and season with salt & pepper. Slice the grilled scallions and add them along with the apple to the dressing; coat well. Divide the chicken among the tortillas and top with the scallion/apple vinaigrette and bacon crumbles. Serve with the garnish of sour cream and the cabbage slaw on the side.
NOTE: if you are doing this inside, use a pan to make the bacon and then cook the chicken in the bacon drippings. Also, set the broiler to high and broil the tortillas to get that crispy char similar to the grill, then do the scallions the same way - tastes just the same if you can't use the grill!
* Original Recipe courtesy of Everyday with Rachael Ray, September 2010 Menu Planner
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