MARGARITA CHICKEN SALAD with CILANTRO CREAM SAUCE Al Herman - Winedog 2 Boneless skinless chicken breasts 2 T. tequila 2 T. Chipotle Tabasco Sauce 4 C. fresh baby spinach leaves ¼ C. shaved carrots ¼ C. shaved red cabbage ¼ C. shaved red onion ¼ C. blue cheese sprinkles ½ C. cooked beans - navy, great northern, black or pinto ¼ C. chopped roasted hazelnuts 2 T. balsamic vinegar ½ C. fried tortilla strips ½ C. cilantro cream sauce Marinate chicken 4 hours with tequila & Chipotle Tabasco. Grill chicken over mesquite wood chips & charcoal. Assemble spinach, veggies, beans, blue cheese & nuts in 2 large salad bowls. Drizzle balsamic vinegar over all, slice and fan chicken in decorative pattern on top of salad. Add dollops of cilantro cream sauce all over then stick in the tortilla strips for a decorative look. Cilantro Cream Sauce Mince 1 small garlic clove & 1 T. lime juice in food processor. Add a ½ C. of fresh cilantro, 1 T. extra virgin olive oil, 5 T. heavy cream, salt & pepper to taste and blend until you have a smooth heavy cream sauce. Serve with a crisp citrus flavored wine like Cherry Creek Sauvignon Blanc. Return to our Recipes page Copyright © 2005 Cherry Creek Cellars, Albion, MI