Description
Marinated chicken and avocado salsa come together in a crunchy Mini Phyllo Shell in this exciting appetizer.
Ingredients
- 1 tablespoon orange juice
- 1 tablespoon tequila
- 2 teaspoons lime juice
- 1/4 teaspoon orange zest
- 1/8 teaspoon lime zest
- Dash of salt and pepper
- 1/4 cup small diced chicken breast
- 1 teaspoon canola oil
- 3 tablespoons small diced avocado
- 2 tablespoons chopped and seeded tomatoes
- 4 teaspoons small diced green onions
- 2 teaspoons chopped black olives
- 1 teaspoon minced jalapeno pepper
- 1 teaspoon finely chopped fresh cilantro
- 1 teaspoon lime juice
- 1/4 teaspoon minced garlic
- 1/4 teaspoon lime zest
- 1 package (15 count) Athens® Phyllo Shells
Directions
To make marinade, in a small bowl combine orange juice, tequila, lime juice, orange zest, lime zest, salt, and pepper. Mix well. Add chicken and chill for 1 hour. In a small skillet, heat oil and saute chicken for 5-7 minutes until fully cooked. Chill for 1 hour. To make avocado salsa, in a small bowl combine avocado, tomatoes, onion, olives, jalapeno pepper, cilantro, lime juice, garlic, and lime zest. Mix lightly. Combine chicken with avocado salsa. Mix lightly. Spoon 1 rounded teaspoon of filling into each Phyllo Shell. Serve immediately.
