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4 boneless skinless chicken
Marinade; recipe follows
1 c garbanzo beans; drained
4 tb chopped green chilies
2 avocados; peeled and diced
2 md tomatoes
cored, seeded ,and diced
1 md Romaine lettuce; cut into
1/2 c Spicy Lime Dressing; recipe
28 blue corn tortilla chips
4 ts sour cream
4 tb bottled tomato salsa
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 saute 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 pureed 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.