Ingredients

1/2 bunch fresh cilantro with stems
2 jalapeno, cored and seeded
3 tomatillos
1/8 to 1/4 teaspoon sea salt to taste
2 small white corn tortillas, steamed
4 chicken tenders
Salt and fresh ground black pepper to taste
4 thin slices of tomato
1/8 tsp. cumin
1 tbs. olive oil
1 1/2 tbs. fresh lime juice
2 tbs. red onion, finely chopped
1 cup shredded iceberg lettuce
1/2 cup grated Monterey Jack cheese
1 32oz. Stonyfield Farm fat free plain yogurt (to yield 1 cup yogurt cheese*)

Directions

*For Yogurt Cheese: Using a yogurt cheese maker or layered cheese cloth, strain the whey from 1 quart of yogurt for 3-6 hours in the refrigerator. This should yield 1 cup of yogurt cheese. For Dressing: Using a food processor or blender; combine yogurt cheese, olive oil, cilantro, jalapenos, tomatillos, lime juice, cumin and salt. This dressing will yield about 1-1/2 cups. Using a stovetop steamer, allow the steam to start. Fold the tortillas in a kitchen towel. Turn-off the heat and place the tortillas inside the steamer and cover. Place a skillet on medium-high heat and grill the chicken tenders seasoned with salt and pepper for about 2-3 minutes per side. Place 1/2 of the lettuce on each plate, topping with tomatoes, 2 chicken tenders, dressing and cheese. Garnish with additional dressing, chopped onions, fresh cilantro and serve steamed tortillas on the side.