Grilled Chicken Taco with Avocado Salsa

Makes 4 servings

1 tablespoon balsamic vinegar
1/4 cup chopped cilantro
1 tablespoon extra-virgin olive oil
1 medium ripe tomato, chopped
1 teaspoon kosher salt
1 ripe avocado, diced
2 boneless chicken breast halves
1 teaspoon lime juice
3 jalapeno or serrano chiles, roasted
    peeled, seeded, and finely chopped
2 cups shredded romaine lettuce
4 (8-inch) flour tortillas
1/4 cup finely minced scallions - white
    part and 1 inch of green top

Heat broiler. Mix the vinegar, oil, and half the salt. Rub chicken breast halves with the mixture and grill breast halves about 5 minutes on each side or until no pink remains but meat is still quite juicy.

Meanwhile, combine remaining salt with chiles, scallions, cilantro, tomato, avocado, and lime juice. When chicken is done, remove skin and cut the chicken into thin strips or chunks.

Lay out 4 tortillas and divide lettuce, chicken and salsa equally among them. Fold up tacos and serve.