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4 boneless chicken breasts
1 envelope fajita seasoning mix
1 cup chunky salsa
1/4 cup water
4 large buns
4 slices Monterey jack or Mexican cheese
Red onion, sliced
Avocado, sliced
Extra salsa
Combine fajita seasoning, the 1 cup salsa and water. Pour into a large zip-type
bag, then add the chicken. Marinate in the refrigerator for a minimum of two
hours.
Heat grill for medium coals. Remove chicken from bag and reserve marinade.
Grill chicken, basting with reserved marinade, for 5 to 7 minutes on each side
or until chicken is done. Place on buns and top with cheese, onion, avocado
and salsa.
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