Capital Chicken Salad
This terrific recipe for Capital Chicken Salad was created by Chefs Jeffrey and Sallie Buben, Vidalia, Washington, DC.
4 boneless, skinless chicken breast halves
Marinade (recipe follows)
1 cup garbanzo beans, drained
4 tablespoons diced green chiles
2 avocados, peeled, diced
2 medium tomatoes, cored, seeded, diced
1 head romaine lettuce, cut in thin strips
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 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, chiles, 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 sour cream and l tablespoon salsa.
Makes 4 servings.
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 granulated sugar, 4 cloves garlic, 4 tablespoons ground chili, 1/2 teaspoon ground coriander and 1/2 teaspoon ground cumin. Blend until smooth.
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 ground black pepper . Process on medium speed, slowly adding 1/2 cup peanut oil.
Recipe provided courtesy of the National Chicken Council. Used with permission.