Warm weather calls for cool dishes. This is a favorite to serve at a picnic lunch, or outdoor get together.
You can prepare the chicken a day ahead. I adapted the Capital Chicken Salad recipe, courtesy of the National Chicken Council, to fit with a healthier diet plan by removing the sour cream and modifying the sweeteners called for.
South of the Border Chicken Salad
Makes 4 servings.
- 4 boneless, skinless chicken breast halves
- Tangy Marinade (recipe follows)
- 1 c. garbanzo beans, drained
- 4 Tbs. chopped green chilies
- 2 avocados, peeled, diced
- 2 medium tomatoes, cored, seeded, diced
- 1 head Romaine lettuce, cut in thin strips
- 1/2 c. Spicy Lime Dressing (recipe follows)
- 28 blue corn tortilla chips
- 4 tsp. soft tofu, blended till smooth with 1 tsp. lemon juice
- 4 Tbs. bottled tomato salsa
Place chicken in Marinade and refrigerate about 4 hours.
On prepared grill, cook chicken about 10 minutes, turning once, or sauté in heavy fry pan lightly sprayed with olive oil.
In large bowl, mix together garbanzo beans, chilies, avocados, tomatoes, lettuce and Spicy Lime Dressing; gently toss.
On individual plates or bowls, arrange 6 tortilla chips around edge with portion of salad mixture in center. Cut each chicken breast half into 4 or 5 strips and place on top with l tortilla chip in center topped with 1 teaspoon Tofu cream and l Tbs. salsa.
In blender, place:
1 1/2 c. fresh pineapple juice, 2 Tbs. honey, 1 Tbs. sesame oil, 1/2 c. cider vinegar, 4 cloves garlic, 4 Tbs. ground chili, 1/2 teaspoon ground coriander and 1/2 teaspoon ground cumin.
Blend until smooth.
Spicy Lime Dressing:
In blender, place
- 1/2 clove garlic
- 1/2 shallot
- 1/2 teaspoon ground chili
- 2 Tbs. red wine vinegar
- 2- 1/2 Tbs. fresh lime juice
- 1 teaspoon Dijon mustard
- 3/4 teaspoon pureed Ancho chili
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Process on medium speed, slowly adding ½ c. extra virgin olive oil.