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

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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)