Pound the chicken breasts thinly and slice into small-ish pieces. Place in a large ziploc bag, pour in the yogurt, sriracha, and dijon mustard. Let marinade for 1-2 hours in the refrigerator.
Preheat the bbq. Spray the grill grates with cooking spray. Remove each piece of chicken from the bag, wipe off excess marinade, and place on the grill. Cook for 5-6 minutes on one side, flip and cook another 5-6 minutes until the chicken is cooked through. Do not touch it while it's cooking, let the grill marks form and leave it be! When fully cooked, set aside.
Make the salsa. Dice up one mango, 2 roma tomatoes, 1/4 red onion and cilantro, to taste (use a vegetable chopper it's much easier and prettier). Mix together, squeeze lime juice from 1-2 limes, and zest those limes as well. Add salt and pepper to taste and mix thoroughly.
Pour this marinade over the chicken and then cover with a thinly sliced avocado. Serve and enjoy!
- 2 cups all-purpose flour
- ½ tsp salt
- ½ tsp white sugar
- 1 .25 oz package active dry yeast
- 1 tbsp olive oil
- 2 tbsp cornmeal for dusting
- ¾ cup warm water
Proof yeast in warm water
In separate bowl, place flour, salt sugar, and oil. Make a well in the center and place yeast and warm water mixture. Mix thoroughly. Allow to rise 1½ hours.
Flour surface and roll out half dough. Rub with cornmeal. Sprinkle with your favorite toppings.
Spray grill with cooking spray. Grill dough about 5 minutes or until toppings are melted