| 2 lbs. boneless chicken tenders,
about 15 tenders
3 tbsps. orange juice
1 tsp. chili powder
1/2 tsp. cumin
salt and pepper
Place chicken in shallow dish and
drizzle with orange juice. Combine chili powder, cumin,
salt and pepper and sprinkle over chicken. Cover and refrigerate
up to 4 hrs.
Preheat grill and lightly coat
with oil or cooking spray. Thread chicken on skewers
and place on grill, 4-6 inches from heat. Cook 8 minutes,
turn and cook an additional 8-10 minutes or until an
instant thermometer reads 170º. Meanwhile, make
salsa.
2 navel oranges, peeled
and sectioned, or 1 can mandarin oranges, drained
1/4 c. chopped red onion
2 tbsps. chopped cilantro
1 tsp. peeled and minced fresh ginger
2 tbsps. vegetable oil
1 tbsp. white wine vinegar, more if needed
1/2 tsp. sugar
salt and pepper to taste
1 ripe avocado, diced
Combine orange with remaining
ingredients, except avocado, and mix gently. Add avocado
and stir gently. Let stand at room temperature to blend
flavors.
Note: Use this recipe as a guide and adjust to your
taste.
Makes approximately 2 cups. Serves 4
If served as an appetizer, cut
tenders into 1" pieces before grilling and place
on skewers with a space in between and grill 10-12 minutes,
turning once. OR: grill whole tenderloins, cut into
pieces and insert a decorative toothpick in each piece.
Arrange on top of salad greens, garnish with an orange
slice, red onion rings and sliced avocado.
Approximately 4 pieces per tender.
Bon Appetit
Jan
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