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Source: George Foreman's Knock-Out-The-Fat Cookbook

Grilled Chicken over Acapulco Salad
Crispy salad, loaded with texture and flavor, and a juicy chicken thigh right off the grill make an ideal main course for a warm summer day.
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Serves: 4-6
Prep Time: 15 minutes
Cook Time: 10 minutes
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1/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
2 tablespoons fresh lime juice
1 tablespoons honey
1 tablespoon chopped fresh rosemary
2 garlic cloves, minced
1 dash chili powder
4-6 boneless skinless chicken breasts
canola oil, for the grid, if using a grill
1 (8 3/4 once) can kidney beans
1 avocado, peeled, seeded, and chopped
1/2 cup ripe black olives, pitted and sliced
1/4 cup green onions, chopped
3 cups iceberg lettuce, torn into bite-size pieces
1/4 cup salsa
1/4 cup light mayonnaise
1/4 cup reduced-fat cheddar cheese, white and shredded
1 cup tortilla chips, crushed




To make the marinade, combine all the ingredients in a medium bowl, add the chicken thighs, and marinate for 2 to 6 hours.

Drain the chicken thighs and reserve the marinade for basting. Let the chicken sit at room temperature for 30 minutes before grilling.

Prepare the grill or electric grilling machine for cooking.

If using a charcoal grill, oil the grid and place it above ashen coals. Place the thighs, meaty side down, over direct heat and close the lid. Turn and baste frequently so the meat won't become dry. Cook until golden brown, about 8 to 10 minutes, or until no pink remains and the juices run clear.

If using an electric grilling machine, place the thighs on a hot grill and cook for 3 to 4 minutes, or until no pink remains and the juices run clear.

To prepare the salad:
Place the kidney beans, avocado, black olives, and green onions in a large salad bowl, and add the torn lettuce on top. Cover with a damp paper towel and refrigerate until ready to serve.

In a small bowl, combine the salsa and mayonnaise (unless you are using store bought taco dressing).

Just before serving, toss the salad with the dressing. Serve on individual plates and top each plate with shredded cheese, crushed tortilla chips, and a grilled chicken thigh. Serve immediately.


Notes:
Ingredients #1-8 are for the chicken marinade. Ingredients #11-19 are for the acapulco salad.

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