SUNFLOWERS SPEAK of SEPTEMBER ~ GRILLED TEQUILA LIME CHICKEN SALAD

"With a few flowers in my garden, half a dozen pictures and some books, I live without envy."

~ Lope de Vega

~ From a September bouquet

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GRILLED TEQUILA LIME CHICKEN SALAD

~ Big and bold like the sunflower ... perfect for a warm September day (adapted from Pamela Morgan's Flavors)

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6 large boneless chicken breast halves

Marinade:

3 chopped green onions

1/4 cup fresh lime juice

1/4 cup extra-virgin olive oil

3 Tbsp. tequila

6 cloves minced garlic

1 Tbsp. brown sugar

1 Tbsp. soy sauce

3 ears of shucked corn

1 tsp. extra-virgin olive oil

2 roasted red peppers, cut in strips

1 diced medium red onion

1/4 cup finely chopped cilantro

3 Tbsp. chopped flat-leaf parsley

1 Tbsp. lime zest

freshly ground pepper to taste

1/3 cup fresh lime juice

1/4 cup extra-virgin olive oil

coarse salt

1/2 tsp. ground cumin

1 tsp. Tabasco Sauce

1 ripe avocado

2 ripe tomatoes cut in chunks

cilantro sprigs

Combine green onions, lime juice, olive oil, tequila, garlic, sugar, and soy sauce. Combine with chicken breasts and marinate at room temperature for 1 hour.
Brush corn with 1 Tbsp. olive oil. Remove chicken from marinade and position on grill with corn. Grill until chicken and corn are lightly browned, about 10-12 minutes. Transfer to cutting board and cool.
Slice chicken breasts into long, thin strips. Cut corn off cob with serrated knife and scrape corn pulp and juices off the ear.
In large bowl, toss chicken, roasted pepper strips, corn kernels, pulp and juices, onion, cilantro, parsley, lime zest and cracked black pepper.
In small bowl whisk lime juice, olive oil, salt, cumin and Tabasco. Pour dressing over chicken mixture and toss well.
Score ripe avocado into 1/2-inch chunks and add to chicken. Place in chilled serving dish. Scatter tomato chunks over salad. Garnish with cilantro springs and serve immediately. (4-6 servings)