Chicken Fajitas with Green Olive-Cilantro Salsa - skinless

Method

• Place a piece of waxed paper or plastic wrap on a countertop or cutting board.
• Place one chicken breast on top and cover with another piece of waxed paper or plastic wrap.
• With a mallet, hammer, or other pounding device, pound the chicken breast 1/8 inch thick.
• Continue in the same way until all the breasts are flattened.
• Set aside until ready to cook, or cover and refrigerate for up to 2 days.
• When ready to cook the fajitas, finely grate the onion.
• In a large nonreactive dish, mix the onion and its juice with the orange juice and soy.
• Remove the waxed paper or plastic wrap, and place the chicken in the onion-orange-soy mixture.
• Turn to coat both sides.
• Set aside to marinate for at least 15 minutes and up to 45, turning once or twice.
• If grilling, prepare a charcoal fire and allow the coals to bum until they are mostly covered with white ash and a few red spots show through here and there.
• This will take about 40 minutes.
• When the fire is ready, place the chicken breasts on the grill rack directly above the coals.
• Cook until no longer pink but still moist in the center, about 1 to 2 minutes on each side.
• If frying, divide the oil between 2 large frying pans and set over medium-high heat until the oil begins to smoke.
• (You can use 1 frying pan to save on dishes and cook the fajitas in several rounds.)
• Add as many chicken breasts as will fit in one uncrowded layer.
• Cook until no longer pink but still moist in the center, about 1 1/2 minutes on each side.
• Remove and drain off any liquid from the pan.
• Continue cooking another round until all of the breasts are cooked.
• Cut the chicken into thin strips.
• To assemble place about 1/3 cup of chicken in the middle of a tortilla.
• Top with some shredded lettuce, sour cream, and Green Olive-Cilantro Salsa.
• Fold and serve.