Lewis and Clark's
Yield: 4 servings.
For fajita-spice chicken:
2 tablespoons chili powder>
1 tablespoon ground white pepper>
1 tablespoon ground cumin>
4 skinless, boneless chicken breast >halves>
3/4 cup water>
1/2 cup brine from pickled jalapenos>
1/4 cup pineapple juice>
1/4 cup soy sauce>
1 tablespoon lime juice>
1 tablespoon brown sugar>
1 teaspoon Worcestershire sauce>
1 teaspoon ground ginger>
1/2 teaspoon Tabasco sauce>
1 large head iceberg lettuce, shredded>
12 ounces shredded jalapeno cheese or >pepper jack cheese>
1 pound tomatoes, diced>
1/3 cup diced red onion>
2 pounds mixed vegetables, steamed >and cooled (see note)>
1 cup salsa>
To prepare chicken:> Mix chili powder, white pepper and cumin. Rinse chicken and pat dry, then rub thoroughly with dry spice mixture.
In a recloseable plastic bag, combine water, brine, pineapple juice, soy sauce, lime juice, brown sugar, Worcestershire sauce, ginger and Tabasco. Add chicken; refrigerate at least 2 hours or as long as overnight. Remove chicken; discard marinade. Fry or grill chicken; cool, slice and set aside.
To prepare salad:> Divide lettuce among 4 large salad bowls or soup plates; top with cheese, then tomatoes and onion. Arrange vegetables over salads, then top with chicken. Serve with salsa on the side.
(For a crowd, arrange lettuce on a large platter and top as above.)
PER SERVING:> 630 calories; 30g fat (43 percent calories from fat); 19g saturated fat; 158mg cholesterol; 53g protein; 37g carbohydrate; 15g sugar; 11.5g fiber; 1,384mg sodium; 760mg calcium; 1,633mg potassium.