Salad of the Wife of Kit Carson

Where did I get this one? I’m thinking it was in a food magazine in the ‘90s. It’s a gorgeous salad that eats like an entrée.

Marinade:

(puree all ingredients)

¾ c pineapple juice

3 T honey

2 T sesame oil

2 T sugar

4 cloves garlic

1 chipotle pepper or equivalent chipotle sauce

½ t ground coriander

½ t cumin

Marinade 4 chicken breasts overnight.

Dressing:

(blend and let stand overnight)

2 cloves garlic

2 shallots

1 whole chipotle pepper

Zest and juice of 2 limes

1 T Dijon mustard

½ c olive oil

½ c peanut oil

Stir in a handful of chopped cilantro, salt, pepper

Grill or broil chicken breasts while brusing with the marinade, then cut diagonally into thin slices. Chop mixed greens, julienne Monterey Jack cheese. Add in some diced tomato, garbanzo beans, 4 roasted and diced green chiles, toss with dressing. Top with chicken and some fresh salsa. Serve on warm tortillas.