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Ingredients:
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Southwestern Marinade (see recipe below)
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4 boneless, skinless chicken breast halves (about
1 pound)
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1 lb. Monterey White or Brown Mushrooms
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1 pablano chile, cut in 1 inch strips
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1 quart (12 ounces) mixed salad greens
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1/2 cup canned black beans, drained and rinsed
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1 small jicama, cut in matchstick size strips
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1 bunch radishes, sliced
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1 small red onion, sliced very thin
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2/3 cup salad dressing, divided (recipe Below)
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2 oranges, peeled and sliced
Preparation:
Rub Marinade into
breast halves; cover and marinade for several hours in refrigerator.
Thread mushrooms and pablano strips, alternately onto skewers; cover and
refrigerate.
To serve, toss greens, beans, jicama, radishes and onion rings with 1/4
cup dressing; arrange on serving plates. Grill breasts and skewers,
turning occasionally, about 8-10 minutes or until done. When chicken is
done, slice diagonally; arrange with mushrooms, chile strips and orange
slices on top of greens. Drizzle with remaining dressing.
Makes 4 servings.
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Southwestern Marinade: Mix 4 tsp chile powder; 2 tsp granulated
sugar; 3/4 tsp dried oregano; 1/4 tsp salt; 1/16 tsp each of ground
gloves, cinnamon and allspice. 2 cloves minced garlic; 3 Tbsp orange
juice; 1 1/2 tsp white vinegar and 4 tsp vegetable oil together in bowl
large enough to hold chicken.
Salad Dressing: Mix 2 Tbsp orange juice with 2 tsp white vinegar,
1 tsp granulated sugar, 1/4 tsp salt and 1/8 tsp pepper. Whisk in 1/2
cup vegetable oil. |
