preparation

4 servings

Preparation time: 25 minutes

Cooking time: 10 minutes

1. Place the chicken breasts in a large skillet with tight-fitting lid. Cover the chicken with water and add the peppercorns and slices of onion. Bring the skillet to a boil, lower the heat, and cover. Simmer the chicken on low for about 10 minutes until the chicken is cooked through and no traces of pink remain. Remove the chicken from the pan with a slotted spoon and place on a plate. Place the chicken in the refrigerator to cool. Discard the remaining contents of the skillet.

2. Meanwhile, combine the salad ingredients in a large bowl or platter.

3. For the dressing, whisk together the lime juice, red wine vinegar, honey, cumin, and chili powder. In a steady slow stream, gradually add the oil, whisking constantly until the dressing is emulsified. Season to taste with salt and pepper.

4. When the chicken is cool enough to handle, remove the chicken from the refrigerator. Slice the chicken into thin strips or chunks. Add the chicken to the salad ingredients. Pour over the dressing and toss well. Serve over salad greens if desired.

Change around the vegetables to create a different taste. Try small florets of cauliflower or broccoli or how about chopped zucchini or yellow squash.