Kitchen Guy's
Chicken Salad of the Wife of Kit Carson

Here's how to make it:

Place chicken in marinade and refrigerate, covered, about 4 hours.

Remove chicken from marinade and place on prepared grill. Grill about 10 minutes, turning once. Or, place chicken in heavy fry pan sprayed with non-stick vegetable spray and sauté about 10 minutes, turning once.

In a 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 platter with 20 blue corn tortilla chips around side. Add salad mixture and top with 4 chicken breast halves. On top of each chicken breast half, arrange 2 chips and top each one with 1 teaspoon sour cream and 1 tablespoon tomato salsa.

For individual salads, cut each chicken breast half into 4 or 5 strips; arrange salad in individual bowl or plate with 6 tortilla chips around edge. Top each with chicken strips, 1 tortilla chip, 1 teaspoon sour cream and 1 tablespoon tomato salsa.

To prepare marinade, in a food processor or blender, place 1-1/2 cups 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 very smooth.

Spicy Lime Dressing: In a food processor or blender, place 1 clove garlic, 1 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 puréed chili, 1/4 teaspoon salt and 1/8 teaspoon pepper. Process on medium speed, slowly adding 1/2 cup peanut oil in a thin stream until well incorporated.