Natasha
06-10-2005, 02:46 PM
Hi Missindi,
Here's the recipe you requested on the Hits 'n' Misses thread. Sorry for the delay. I made a few changes to it, but not many. We hardly used the dressing, as it happened.
Enjoy! :)
Natasha
Firecracker Chicken Salad - Early Summer 2005 Food & Drink magazine
Kids love this salad because it has the familiar salsa tang to it and adults enjoy the complex flavours. Not too spicy unless you use a very hot salsa.
1 tbsp chili powder
1 tsp ground cumin
1 tsp chopped garlic
2 tbsp lime juice
1/4 cup olive oil
2 tbsp chopped coriander (otherwise known as cilantro)
1 1/2 lbs boneless, skinless chicken breasts
1 sweet onion, sliced in thick rounds
1 red pepper cut in quarters
2 zucchini cut in half
salt and freshly ground pepper
Dressing
1/2 cup mayonnaise
1/4 cup salsa
1 tbsp lime juice
2 tbsp chopped coriander (otherwise known as cilantro)
salt and freshly ground pepper
Garnish
1 avocado, peeled and sliced
2 cups tortilla chips
1. Combine chili powder, cumin, garlic, lime juice, olive oil and coriander. Brush on to chicken breasts, onion rounds, red pepper and zucchini. Marinate for 1 hour.
2. To make dressing, combine mayonnaise, salsa, lime juice and coriander. Season with salt and pepper. Reserve.
3. Preheat grill to high. Season chicken and vegetables with salt and pepper. Place chicken breasts and vegetables on grill. Grill chicken for about 5 minutes per side or until juices run clear. Cool.
4. Grill vegetables about 4 minutes per side or until tender. Cool. Remove skin from peppers. Slice onions, peppers and zucchini into strips.
5. When chicken has cooled, slice it and mix with dressing. Add vegetables and toss to lightly coat with dressing, or serve dressing on the side. Surround platter with sliced avocado and tortilla chips.
Serves 6.
What to serve with it (being the LCBO's Food & Drink magazine, it has to have wine/beer suggestions) ;)
E&J Gallo Sierra Valley White Zinfandel; Baden Gewurztraminer
Here's the recipe you requested on the Hits 'n' Misses thread. Sorry for the delay. I made a few changes to it, but not many. We hardly used the dressing, as it happened.
Enjoy! :)
Natasha
Firecracker Chicken Salad - Early Summer 2005 Food & Drink magazine
Kids love this salad because it has the familiar salsa tang to it and adults enjoy the complex flavours. Not too spicy unless you use a very hot salsa.
1 tbsp chili powder
1 tsp ground cumin
1 tsp chopped garlic
2 tbsp lime juice
1/4 cup olive oil
2 tbsp chopped coriander (otherwise known as cilantro)
1 1/2 lbs boneless, skinless chicken breasts
1 sweet onion, sliced in thick rounds
1 red pepper cut in quarters
2 zucchini cut in half
salt and freshly ground pepper
Dressing
1/2 cup mayonnaise
1/4 cup salsa
1 tbsp lime juice
2 tbsp chopped coriander (otherwise known as cilantro)
salt and freshly ground pepper
Garnish
1 avocado, peeled and sliced
2 cups tortilla chips
1. Combine chili powder, cumin, garlic, lime juice, olive oil and coriander. Brush on to chicken breasts, onion rounds, red pepper and zucchini. Marinate for 1 hour.
2. To make dressing, combine mayonnaise, salsa, lime juice and coriander. Season with salt and pepper. Reserve.
3. Preheat grill to high. Season chicken and vegetables with salt and pepper. Place chicken breasts and vegetables on grill. Grill chicken for about 5 minutes per side or until juices run clear. Cool.
4. Grill vegetables about 4 minutes per side or until tender. Cool. Remove skin from peppers. Slice onions, peppers and zucchini into strips.
5. When chicken has cooled, slice it and mix with dressing. Add vegetables and toss to lightly coat with dressing, or serve dressing on the side. Surround platter with sliced avocado and tortilla chips.
Serves 6.
What to serve with it (being the LCBO's Food & Drink magazine, it has to have wine/beer suggestions) ;)
E&J Gallo Sierra Valley White Zinfandel; Baden Gewurztraminer