8-10 boneless chicken breasts (skins on)
Special Salad Dressing (see recipe in soups & salads section)
6-7 limes, squeezed (about 1 1/2 c. juice)
Salt
Pepper
Onion powder
Garlic salt
Season salt
10-12 flour tortillas, heated
3 c. shredded lettuce
1 c. chopped tomatoes
2 c. grated Cheddar cheese
2 c. grated Monterey Jack cheese
2 c. grated pepper cheese
1 lg. sliced avocado
Picante sauce
Sour cream

Place all chicken breasts in a 13 x 9 inch baking dish, coated with Pam. Pour on enough Special Salad Dressing to cover chickens. Pour lime juice on top of dressing. Sprinkle all breasts with salt, pepper, onion powder, garlic salt, and season salt. Cover and let marinate 1 hour, if possible. Place, covered dish in preheated 350 degree oven for 25 minutes. Remove from pan and grill chicken over medium hot coals for 10 minutes on each side. (Over cooking will cause the chicken to dry out.) Remove skins and slice into thin strips. Serve with hot tortillas, lettuce, tomatoes, and cheeses. Garnish with avocados, hot sauce, and sour cream. Yield: 8-10 servings.