1 1/2 cups fresh pineapple juice
1/2 cup cider vinegar
3 tablespoons honey
2 tablespoons sesame oil
4 cloves garlic
4 tablespoons ground chili
2 tablespoons sugar
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
4 boneless, skinless chicken breasts
Spicy Lime Dressing:
2 tablespoons fresh lime juice
1 1/2 tablespoons red wine vinegar
3/4 teaspoon Dijon mustard
3/4 teaspoon pureed ancho chili
1/2 shallot
1/4 clove garlic
1/2 teaspoon ground chili
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/2 cup peanut oil
2 avocados, peeled, diced
2 medium tomatoes, cored, seeded, diced
1 head Romaine lettuce, cut in thin strips
1 cup garbanzo beans, drained
4 tablespoons chopped green chilies
28 blue corn tortilla chips
4 teaspoons sour cream
4 tablespoons bottled tomato salsa


1. Prepare Marinade: In blender, place pineapple juice, vinegar, honey, sesame oil, garlic, chili, sugar, coriander and cumin. Blend until smooth.
2. Place chicken in marinade and refrigerate about 4 hours.
3. Meanwhile, prepare Spicy Lime Dressing: In blender, place lime juice, vinegar, mustard, ancho chili, shallot, garlic, chili, salt and pepper. Blend on medium speed, slowly adding peanut oil.
4. On prepared grill, cook chicken about 10 minutes, turning once, or saut´┐Ż in heavy skillet sprayed with cooking spray.
5. In large bowl, mix together avocados, tomatoes, lettuce, garbanzo beans, chilies, and spicy lime dressing; gently toss.
6. 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 sour cream and salsa.

In order to reduce the preparation time for the following recipe, use a bottled dressing/sauce to marinate the chicken or replace the spicy lime dressing with a bottled dressing. When choosing bottled dressings/sauces be sure to look at both the fat and sodium content as they tend to both be high within this product category.

Spicy Lime Mexican Chicken Salad
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