Products of the Hive

Chicken Cilantro

Makes 8 servings

  • 4 boneless, skinless chicken breasts
  • 1 cup lime juice
  • 1/2 cup soy sauce
  • 1/2 cup honey
  • 1/4 cup sherry
  • 1/4 cup tomato paste
  • 2 Tablespoons fresh lemon juice
  • 1 Tablespoon prepared mustard
  • 1 teaspoon garlic salt
  • 1 teaspoon chili powder
  • 1 teaspoon hot pepper sauce
  • 4 cups mixed greens
  • 1 cup garbanzo beans
  • 1/2 cup chopped red bell pepper
  • 4 fresh tomatillo
  • 1/2 cup fresh cilantro
  • Garnish with red onion slices, optional

Marinate chicken for at least one hour in lime juice; discard lime juice. For glaze, mix soy sauce, honey, sherry, tomato paste, lemon juice, mustard, garlic powder, chili powder and hot sauce. Place chicken breasts on very hot grill and brush generously with glaze. Turn once or twice, brushing with more glaze. Chicken should be gilled until just done to tender inside, but nearly burnt on the outside. When chicken is cooled, slice into strips and chill. Assemble salad by mixing together mixed greens, garbanzo beans, red pepper, tomatillos and cilantro leaves in a large bowl. Serve chicken slices on salad garnished with paper thin slices of red onion.


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