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Receta Chicken Salad Of The Wife Of Kit Carson
by Global Cookbook

Chicken Salad Of The Wife Of Kit Carson
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Ingredientes

  • 4 x chicken breast halves -- boneless skinless
  • 1 c. garbanzo beans -- liquid removed
  • 4 Tbsp. minced green chilies
  • 2 x avocados -- peeled and diced
  • 2 med tomatoes -- cored, seeded, and diced
  • 1 med head Romaine lettuce -- cut into thin strips
  • 1/2 c. Spicy Lime Dressing -- recipe follows Marinade -- recipe follows
  • 4 tsp lowfat sour cream
  • 4 Tbsp. bottled tomato salsa
  • 28 x blue corn tortilla chips Spicy Lime Dressing
  • 1/4 x clove garlic
  • 1/2 x shallot
  • 1/2 tsp grnd chili
  • 1 1/2 Tbsp. red wine vinegar
  • 2 Tbsp. fresh lime juice
  • 3/4 tsp Dijon mustard
  • 3/4 tsp pureed ancho chili
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1/2 c. peanut oil Marinade
  • 1 1/2 c. fresh pineapple juice
  • 3 Tbsp. honey
  • 2 Tbsp. sesame oil
  • 1/2 c. cider vinegar
  • 2 Tbsp. sugar
  • 4 x cloves garlic
  • 4 Tbsp. grnd chili
  • 1/2 tsp grnd coriander
  • 1/2 tsp grnd cumin

Direcciones

  1. Place chicken in Marinade and chill, covered, about 4 hrs. Remove chicken from Marinade and place on prepared grill. Grill about 10 min, turning once. Or possibly, place chicken in heavy fry pan sprayed with non-stick vegetable spray and saute/fry about 10 min, 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 possibly platter with 20 blue corn tortilla chips around side. Add in salad mix and top with 4 chicken breast halves. On top of each chicken breast half, arrange 2 chips and top each one with 1 tsp. lowfat sour cream and 1 Tbsp. tomato salsa. For individual salads, cut each chicken breast half into 4 or possibly 5 strips; arrange salad in individual bowl or possibly plate with 6 tortilla chips around edge. Top each with chicken strips, 1 tortilla chip, 1 tsp. lowfat sour cream and 1 Tbsp. tomato salsa.
  2. To prepare Marinade, in food processor or possibly blender, place 1 1/2 c. fresh pineapple juice, 3 Tbsp. honey, 2 Tbsp. sesame oil, 1/2 c. cider vinegar, 2 Tbsp. sugar, 4 cloves garlic, 4 Tbsp. grnd chili, 1/2 tsp. grnd coriander and 1/2 tsp. grnd cumin. Blend till very smooth.
  3. Spicy Lime Dressing, in food processor or possibly blender, place 1/4 clove garlic, 1/2 shallot, 1/2 tsp. grnd chili, 1 1/2 Tbsp. red wine vinegar, 2 Tbsp. fresh lime juice, 3/4 tsp. Dijon mustard, 3/4 tsp. pureed ancho chili, 1/4 tsp. salt and 1/8 tsp. pepper. Process on medium speed, slowly adding 1/2 c. peanut oil in thin stream till well incorporated.
  4. Yield:4 servings