Chicken Salad Of The Wife Of Kit Carson

Serving Size : 4
Ingredients

for prepare Chicken Salad Of The Wife Of Kit Carson

:

Amount	Measure	Ingredient - Preparation Method
4		boneless skinless chicken breast halves
marinade recipe follows chicken salad of the wife of kit carson
1	cup	garbanzo beans - drained
4	tablespoons	chopped green chilies
2		avocados - peeled and diced
2	medium	tomatoes
cored seeded ,and diced chicken salad of the wife of kit carson
1	medium head	romaine lettuce - cut into thin
strips chicken salad of the wife of kit carson
1/2	cup	spicy lime dressing - recipe follows
28		blue corn tortilla chips
4	teaspoons	sour cream
4	tablespoons	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 sautй 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.

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