Source: America's Favorite Food Associations

Capital Chicken Salad
Great for lunch or dinner!
Serves: 4
Prep Time: 10 minutes
Cook Time: 10 minutes


4 chicken breast, boneless, skinless, halves
1 cup garbanzo beans, drained
4 tablespoons green chilies, chopped
2 avocados, peeled, diced
2 medium tomatoes, cored, seeded, diced
1 head romaine lettuce, cut in thin strips
28 blue corn tortilla chips
4 teaspoons sour cream
4 tablespoons salsa
Merinade, recipe to follow
1/2 cup Spicy Lime Dressing, recipe to follow

Place chicken in marinade and refrigerate about 4 hours. On prepared grill, cook chicken about 10 minutes, turning once, or saute 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 1 tortilla chip in center topped with 1 teaspoon sour cream and 1 tablespoon salsa.

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.

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.