Emprimir
Correo Electrónico
Add a photoRaciónes: 4
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
- 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.
- 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.
- 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.
- Yield:4 servings
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 542g | |
| Recipe makes 4 servings | |
| Calories 664 | |
| Calories from Fat 292 | 44% |
| Total Fat 32.72g | 41% |
| Saturated Fat 7.19g | 29% |
| Trans Fat 0.17g | |
| Cholesterol 94mg | 31% |
| Sodium 530mg | 22% |
| Potassium 1218mg | 35% |
| Total Carbs 58.98g | 16% |
| Dietary Fiber 9.8g | 33% |
| Sugars 31.75g | 21% |
| Protein 36.11g | 58% |
