Chicken Skewers with Avocado Sauce

 

Ingredients
1 lb. boneless skinless chicken breasts
1/2 c. lime juice
1 Tbsp. balsamic vinegar
2 tsp. minced chipotle pepper in adobo sauce
1/2 tsp. salt

SAUCE:
1 medium ripe avocado, peeled and pitted
1/2 c. fat-free sour cream
2 Tbsp. minced fresh cilantro
2 tsp. lime juice
1 tsp. grated lime peel
1/4 tsp. salt

Directions:
Flatten chicken to 1/4 inch thickness; cut lengthwise into sixteen 1-in.-wide strips. In a large resealable plastic bag, combine the lime juice, vinegar, chipotle pepper and salt; add the chicken. Seal bag and turn to coat; 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 and discard marinade. Thread meat onto four metal or soaked wooden skewers. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.

Grill, covered, over medium heat or broil 4 inches from the heat for 8-12 minutes or until no longer pink, turning frequently. Serve with sauce.