Turmeric-Spiced Chicken with Tomato-Avocado Salsa

  • Yield servings


Turmeric-Spiced Chicken:
2 tablespoons olive oil
1 teaspoon McCormick Garlic Powder
1 teaspoon McCormick Gourmet Collection Sicilian Sea Salt
1 teaspoon McCormick Turmeric, Ground
1/2 teaspoon McCormick Red Pepper, Crushed
2 pounds boneless skinless chicken breasts or thighs, trimmed
Tomato-Avocado Salsa:
6 medium vine-ripened tomatoes, cut into 1/2-inch chunks (2 1/2 cups)
2 avocados, peeled and cut into 1/2-inch chunks (1 1/2 cups)
1/2 cup coarsely chopped red onion
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1 teaspoon McCormick Gourmet Collection Sicilian Sea Salt
1/2 teaspoon McCormick Turmeric, Ground
2 cups frisee or other lettuce
8 flour tortillas (8-inch)
Refrigerate Time: 30 minutes


  1. For the Chicken, mix oil, garlic powder, sea salt, turmeric and red pepper in small bowl. Place chicken in large resealable plastic bag or glass dish. Add marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor.
  2. Meanwhile, for the salsa, mix all ingredients in medium bowl. Cover. Refrigerate until ready to serve. Remove chicken from marinade. Discard any remaining marinade.
  3. Grill chicken over medium-high heat 6 to 8 minutes per side or until cooked through. Cut chicken into thin strips. Place 1/4 cup lettuce on each tortilla. Fill with chicken and Salsa. Fold sides of tortilla over filling and roll up to serve.

Courtesy of McCormick



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