4 chicken breasts, boneless and skinless
4 chopped jalapenos (add or subtract based on heat)
1 bunch cilantro, finely chopped

Marinate 4 large chicken breasts in marinade (prepared as directed or replace liquids with a can of beer) with the jalapenos and cilantro. Grill the chicken slowly turning often. Slice the cooked chicken and serve with tomatoes and avocados. Drizzle Liz's dressing over chicken. This goes well on a bed of lettuce or as a main dish with spanish rice.

Serves 4.

Liz's Dressing:

2 cups light mayonnaise
1 tbsp. Paul Prudhomme's meat magic (available in the spice department)
low fat milk to thin to desired dressing consistency