Categories: Appetizers, Chicken

Ingredients

• 1 lb boneless, skinless chicken breasts
• 1/2 c lime juice
• 1 T balsamic vinegar
• 1/2 t salt
• Sauce:
• 1 medium ripe avocado, peeled and pitted
• 1/2 c fat free sour cream
• 2 T minced fresh cilantro
• 2 T lime juice
• 1 t grated lime peel
• 1/4 salt

Directions

1. Flatten chicken to 1/4-inch thickness; cut lengthwise into sixteen 1-in wide strips. In a large resealable plastic bag, combine the lime juice, vinegar, chipotle pepper and salt; add the chicken. Seal bag and turn to coat; refrigerate for 30 minutes.

2. Meanwhile, for the sauce, place remaining ingredients in a food processor; cover and process until well blended. Transfer to a serving bowl; cover and refrigerate until serving.

3. Drain chicken and discard marinade. Thread onto 16 metal or soaked wooden skewers. Coat grill rack with cooking spray before starting the grill. Grill, covered, over medium heat for 4-6 minutes on each side or until no longer pink. Serve with the sauce

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