ervings: 4
Categories: Chicken Breast, Salads
4 chicken breast halves, boneless skinless
1 cup garbanzo beans, drained
4 tablespoons chopped green chilies
2 avocados, peeled and diced
2 medium tomatoes, cored, seeded, and diced
1 medium head Romaine lettuce, cut into thin strips
1/2 cup Spicy Lime Dressing, recipe follows
Marinade, recipe follows
4 teaspoons sour cream
4 tablespoons bottled tomato salsa
28 blue corn tortilla chips
SPICY LIME DRESSING
1/4 clove garlic
1/2 shallot
1/2 teaspoon ground chili
1 1/2 tablespoons red wine vinegar
2 tablespoons fresh lime juice
3/4 teaspoon Dijon mustard
3/4 teaspoon puréed ancho chili
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup peanut oil
MARINADE
1 1/2 cups fresh pineapple juice
3 tablespoons honey
2 tablespoons sesame oil
1/2 cup cider vinegar
2 tablespoons sugar
4 cloves garlic
4 tablespoons ground chili
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
Place chicken in Marinade and refrigerate, covered, about 4 hours. Remove chicken from Marinade and place on prepared grill. Grill about 10 minutes, turning once. Or, place chicken in heavy fry pan sprayed with non-stick vegetable spray and sauté about 10 minutes, turning once. In large bowl, mix together garbanzo beans, green chilies, avocados, tomatoes, lettuce and Spicy Lime Dressing; toss gently to mix well. For full salad, arrange in large bowl or platter with 20 blue corn tortilla chips around side. Add salad mixture and top with 4 chicken breast halves. On top of each chicken breast half, arrange 2 chips and top each one with 1 teaspoon sour cream and 1 tablespoon tomato salsa. For individual salads, cut each chicken breast half into 4 or 5 strips; arrange salad in individual bowl or plate with 6 tortilla chips around edge. Top each with chicken strips, 1 tortilla chip, 1 teaspoon sour cream and 1 tablespoon tomato salsa.
To prepare Marinade, in food processor or blender, place 1-1/2 cups fresh pineapple juice, 3 tablespoons honey, 2 tablespoons sesame oil, 1/2 cup cider vinegar, 2 tablespoons sugar, 4 cloves garlic, 4 tablespoons ground chili, 1/2 teaspoon ground coriander and 1/2 teaspoon ground cumin. Blend until very smooth.
Spicy Lime Dressing, in food processor or blender, place 1/4 clove garlic, 1/2 shallot, 1/2 teaspoon ground chili, 1-1/2 tablespoons red wine vinegar, 2 tablespoons fresh lime juice, 3/4 teaspoon Dijon mustard, 3/4 teaspoon puréed ancho chili, 1/4 teaspoon salt and 1/8 teaspoon pepper. Process on medium speed, slowly adding 1/2 cup peanut oil in thin stream until well incorporated.
Categories: Chicken Breast, Salads
4 chicken breast halves, boneless skinless
1 cup garbanzo beans, drained
4 tablespoons chopped green chilies
2 avocados, peeled and diced
2 medium tomatoes, cored, seeded, and diced
1 medium head Romaine lettuce, cut into thin strips
1/2 cup Spicy Lime Dressing, recipe follows
Marinade, recipe follows
4 teaspoons sour cream
4 tablespoons bottled tomato salsa
28 blue corn tortilla chips
SPICY LIME DRESSING
1/4 clove garlic
1/2 shallot
1/2 teaspoon ground chili
1 1/2 tablespoons red wine vinegar
2 tablespoons fresh lime juice
3/4 teaspoon Dijon mustard
3/4 teaspoon puréed ancho chili
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup peanut oil
MARINADE
1 1/2 cups fresh pineapple juice
3 tablespoons honey
2 tablespoons sesame oil
1/2 cup cider vinegar
2 tablespoons sugar
4 cloves garlic
4 tablespoons ground chili
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
Place chicken in Marinade and refrigerate, covered, about 4 hours. Remove chicken from Marinade and place on prepared grill. Grill about 10 minutes, turning once. Or, place chicken in heavy fry pan sprayed with non-stick vegetable spray and sauté about 10 minutes, turning once. In large bowl, mix together garbanzo beans, green chilies, avocados, tomatoes, lettuce and Spicy Lime Dressing; toss gently to mix well. For full salad, arrange in large bowl or platter with 20 blue corn tortilla chips around side. Add salad mixture and top with 4 chicken breast halves. On top of each chicken breast half, arrange 2 chips and top each one with 1 teaspoon sour cream and 1 tablespoon tomato salsa. For individual salads, cut each chicken breast half into 4 or 5 strips; arrange salad in individual bowl or plate with 6 tortilla chips around edge. Top each with chicken strips, 1 tortilla chip, 1 teaspoon sour cream and 1 tablespoon tomato salsa.
To prepare Marinade, in food processor or blender, place 1-1/2 cups fresh pineapple juice, 3 tablespoons honey, 2 tablespoons sesame oil, 1/2 cup cider vinegar, 2 tablespoons sugar, 4 cloves garlic, 4 tablespoons ground chili, 1/2 teaspoon ground coriander and 1/2 teaspoon ground cumin. Blend until very smooth.
Spicy Lime Dressing, in food processor or blender, place 1/4 clove garlic, 1/2 shallot, 1/2 teaspoon ground chili, 1-1/2 tablespoons red wine vinegar, 2 tablespoons fresh lime juice, 3/4 teaspoon Dijon mustard, 3/4 teaspoon puréed ancho chili, 1/4 teaspoon salt and 1/8 teaspoon pepper. Process on medium speed, slowly adding 1/2 cup peanut oil in thin stream until well incorporated.
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