Recipe: Southwest Grilled Chicken Salad

SOUTHWEST GRILLED CHICKEN SALAD

FOR THE CHICKEN:
1 (1 1/2 lb.) boneless chicken breasts
2 tbsp. oil
1 tbsp. lemon
1/2 tsp. Tabasco sauce
1/8 tsp. pepper
FOR THE VEGETABLES:
1 yellow bell pepper, julienned
1 red bell pepper, julienned
1 orange or green bell pepper, julienned
2 large carrots, peeled, blanched and julienned
4 oz. jicama, cut into matchsticks
6 oz. tiny green beans or 3/4 cup fresh peas
2 zucchini, julienned
FOR THE DRESSING:
2/3 cup safflower oil
1/3 cup white wine vinegar
4 sprigs fresh summer savory leaves, minced (or 1/4 tsp. dried)
4 sprigs fresh tarragon leaves, minced (or 1/4 tsp. dried)
3 springs cilantro or basil leaves, minced
1 tsp. dry mustard or 2 tsp. Dijon mustard
1 tsp. salt
1/4 tsp. ground white pepper
FOR THE GARNISH:
fried corn tortillas strips
toasted pine nuts

TO PREPARE THE CHICKEN:
Marinate chicken in oil, lemon, Tabasco and pepper for 1 hour.

FOR THE VEGETABLES:
In a large mixing bowl, toss together all vegetables. Cover and refrigerate until ready to assemble the salad.

FOR THE DRESSING:
Blend all ingredients for the dressing together in a blender until emulsified.

TO COOK THE CHICKEN:
Grill chicken until done (about 7 minutes on each side). Remove skin, cool and chill.

TO ASSEMBLE:
Cut chicken into strips. Toss chicken with just enough dressing to moisten. Toss the vegetables with 1/2 the dressing. Toss chicken and vegetables together. Add more dressing to taste. Turn into serving dish. Garnish with tortilla strips and toasted pine nuts.

VARIATION:
Serve on individual plates with Bibb lettuce that has been lightly coated with dressing.

Servings: 6
From: Ramona Banuelos, Ramona's Mexican Food Products
Source: Melinda Lee's FOOD, June/July 1994