Ingredients
1 pound boneless skinless chicken breasts1/2 cup lime juice1 tablespoon balsamic vinegar2 teaspoons minced chipotle pepper in adobo sauce1/2 teaspoon saltSAUCE:1 medium ripe avocado, peeled and pitted1/2 cup fat-free sour cream2 tablespoons minced fresh cilantro2 teaspoons lime juice1 teaspoon grated lime zest1/4 teaspoon salt
Preparation
Flatten chicken to 1/4-in. thickness; cut lengthwise into sixteen 1-in.-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. Thread meat onto 4 metal or soaked wooden skewers. On a lightly oiled rack, grill skewers, covered, over medium heat (or broil 4 in. from the heat) for 8-12 minutes or until no longer pink, turning frequently. Serve with sauce.
