Firecracker Chicken Salad

If you’re from Ontario, you know that whenever they release the LCBO magazine, Food & Drink, there’s a mad rush to get the current copy. It’s a hot commodity. Like most food magazines I get, I rarely throw one out. I keep all back issues because what doesn’t necessarily appeal to me on my first perusal might make my mouth water the next season, or as in this case, seven years later. Yup, that’s how long I had this magazine stored away.

You know how I know if a recipe is a keeper? If I want to make it again right away. That’s how I felt about this Firecracker Chicken Salad. It’s absolutely delicious and a fun meal for the summer months. It will be made again and again and again. Serve with my favourite sangria and it’s a party.

Firecracker Chicken Salad

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 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

Pleasantville Note: The recipe suggests serving with sliced avocado. Meh. That part was a little flat for me the first time. The second time I made it, I made my friend Tracey’s homemade guacamole and served it on the side instead. It was a fiesta my mouth.