New World Chopped Chicken Salad

From Cooking with the Blues by Sharon O'Conner

Full of color and bright flavor, this warm, Latin-inspired salad perfectly balances tastes and textures.

Vinaigrette

½ cup canola oil

1 cup packed fresh cilantro leaves, chopped

2 tablespoons fresh lime juice

1 tablespoon sugar

1 tablespoon cider vinegar

Salt and freshly ground pepper to taste

2 tablespoons canola oil

Juice of 2 limes

2 garlic cloves, minced

1 small jalapeno chili, seeded and minced

Salt and freshly ground pepper to taste

4 boneless, skinless chicken breast halves

2 red bell peppers, roasted, peeled, and diced (see Cook's Tips)

2 corn tortillas (optional)

3 tomatoes, diced

1 Haas avocado, peeled, pitted, and diced

1 red onion

In a large baking dish, combine the canola oil, lime juice, garlic, jalapeno, salt and pepper. Stir to blend. Add the chicken breasts, turn to coat, and let stand at room temperature for 30 minutes, turning once or twice, or refridgerate up to 4 hours.

To make the vinaigrette: In a blender or food processor, combine all the ingredients and puree.

Prepare a fire in a charcoal grill or preheat a broiler. Grill or broil the chicken for 8 minutes on each side, or until opaque through-out. Transfer the chicken to a work surface, let stand for 5 minutes, then chop into 1/2 inch dice.

In a large bowl, gently toss the chicken, red bell peppers, tomatoes, avocado, and red onion with the vinaigrette until well combined. Sprinkle with the tortilla strips, if using.

Cook's Tips

Roast the bell peppers directly over the gas flame of a stove, on a grill, or under the broiler, turning occasionally until charred all over, about 10 minutes. Transfer the peppers to a bowl, cover with plastic wrap, and let steam for 5 minutes. Rub off the skin and seed the peppers. When seeding jalapenos, avert your face to avoid stinging eyes, nose and throat.