1/2 kg boneless skinless chicken breasts
1/2 cup lime juice
1 tablespoon balsamic vinegar
2 teaspoons minced dried and smoked jalapeño pepper mixed in a spiced tomato sauce.
1/2 teaspoon salt
1 medium ripe avocado, peeled and pitted
1/2 cup fat-free sour cream
2 tablespoons minced fresh cilantro
2 teaspoons lime juice
1 teaspoon grated lime zest
1/4 teaspoon salt
Flatten chicken to 7mm thickness; cut lengthwise into sixteen 25mm wide strips. In a large bowl, combine the lime juice, vinegar, chipotle pepper and salt; add the chicken and turn to coat. Cover and refrigerate for 30 minutes.
Meanwhile, for the sauce, place remaining ingredients in a food processor; cover and process until blended. Transfer to a serving bowl; cover and refrigerate until serving.
Drain chicken, discarding marinade in bowl. Thread meat onto 4 metal or soaked wooden skewers. On a lightly oiled rack, grill skewers, covered, over medium heat or broil 100mm. from the heat for 8-12 minutes or until no longer pink, turning frequently. Serve with sauce.
Also available in: Español