Southwest Lime Chicken

This is such a great dish if you're having company because almost everything is done ahead of time so you have time to sit and visit with your guests.

Southwest Lime Chicken
6 boneless skinless chicken breasts
Marinade:
1 c. water
1/3 c. teriyaki
2 Tbsp. lime juice
2 tsp. minced garlic
1 tsp. liquid smoke
1/2 tsp. salt
1/4 tsp. ginger

Dressing:
1/4 c. mayonnaise
1/4 c. sour cream
1 Tbsp. milk
2 tsp. minced tomato
1 1/2 tsp. vinegar
1 tsp. jalapeño
1 tsp. minced onion
1/4 tsp. parlsey
1/4 tsp. Tabasco
1/8 tsp. each salt, dill weed, paprika, cayenne, cumin, chili powder

Marinate chicken 3-4 hours in refrigerator. Grill or bake chicken until fully cooked. Place in oven safe dish; top with dressing and cheese and heat in 350° oven or under broiler until cheese is melted. Place each finished breast on top of rice and garnish with a sliced lime. Serve with black bean salsa and fried corn tortilla strips or Fritos.

I like to serve with a mixture of brown and wild rice. Add a little lime juice at the end to give it some kick.

Black Bean Salsa
1 can black beans, drained and rinsed
1 can corn, drained
1-2 avocados, diced
4-5 roma tomatoes, diced
small bunch cilantro, chopped
3 green onions, chopped
1 clove garlic, chopped
juice from 1 lime


This lime dinner finishes nicely with Lime Pie

Lime Pie
Graham Cracker Crust:
1 pkg. graham crackers
⅓ c. sugar ( less if you can manage)
½ - ¾ cube butter, melted
Mix, press in pie tin and cook for 10 minutes at 350°.

Filling:
½ pt. Whipping cream
1 can sweetened condensed milk
juice from 2-3 limes
Whip cream until thick. Add remaining ingredients. Put in prepared graham cracker crust. Let set in refrigerator 2-3 hours before serving. Decorate with sliced limes.

Speed it up-use an 8 oz. container of Cool Whip rather than the whipping cream.