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Ingredients
- 1 tbsp (15 mL) chili powder
- 1 tsp (5 mL) ground cumin
- 1 tsp (5 mL) chopped garlic
- 2 tbsp (25 mL) lime juice
- 1/4 cup (50 mL) olive oil
- 2 tbsp (25 mL) chopped coriander
- 1 1/2 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
- 1/2 cup (125 mL) mayonnaise
- 1/4 cup (50 mL) salsa
- 1 tbsp (15 mL) lime juice
- 2 tbsp (25 mL) chopped coriander
- Salt and freshly ground pepper
- Garnish
- 2 cups (500 mL) tortilla chips
Details
Preparation
Step 1
1. Combine chili powder, cumin, garlic, lime juice,
olive oil and coriander. Brush on to 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
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