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Recipe Detail Page
Firecracker Chicken Salad
Early Summer 2005
Kids love this salad because it has the familiar salsa tang to it and adults enjoy the complex flavours. Not too spicy unless you use a very hot salsa.
Serves 6
1 tbsp (15 mL) chili powder
1 tsp (5 mL) ground cumin
1 tsp (5 mL) chopped garlic
2 tbsp (25 mL) lime juice
¼ cup (50 mL) olive oil
2 tbsp (25 mL) chopped coriander
1½ lbs (750 g) boneless, skinless chicken breasts
1 sweet onion, sliced in thick rounds
1 red pepper cut in quarters
2 zucchini cut in half
Salt and freshly ground pepper
Dressing
½ cup (125 mL) mayonnaise
¼ cup (50 mL) salsa
1 tbsp (15 mL) lime juice
2 tbsp (25 mL) chopped coriander
Salt and freshly ground pepper
Garnish
1 avocado, peeled and sliced
2 cups (500 mL) tortilla chips
1. Combine chili powder, cumin, garlic, lime juice, olive oil and coriander. Brush onto chicken breasts, onion rounds, red pepper and zucchini. Marinate for 1 hour.
2. To make dressing, combine mayonnaise, salsa, lime juice and coriander. Season with salt and pepper. Reserve.
3. Preheat grill to high. Season chicken and vegetables with salt and pepper. Place chicken breasts and vegetables on grill. Grill chicken for about 5 minutes per side or until juices run clear. Cool.
4. Grill vegetables about 4 minutes per side or until tender. Cool. Remove skin from peppers. Slice onions, peppers and zucchini into strips.
5. When chicken has cooled, slice it and mix with dressing. Add vegetables and toss to lightly coat with dressing, or serve dressing on the side. Surround platter with sliced avocado and tortilla chips.
Serves 6
