Capital Chicken Salad

  • Yield: 4 servings


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



  1. Place chicken in Marinade and refrigerate about 4 hours. On prepared grill, cook chicken about 10 minutes, turning once, or sauté in heavy frypan sprayed with vegetable spray. 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 teaspoonsour cream and l tablespoon salsa. Makes 4 servings.
  2. Marinade: In 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 smooth.
  3. Spicy Lime Dressing:  In 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.