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Remove the stems from the chipotle peppers and place them with the adobo sauce in a blender. Blend until smooth and set aside.
Spray a pan with non-stick spray and cook the garlic and onion until soft. Stir in the catsup, chipotle peppers, molasses or sorghum, vinegar and Worcestershire sauce. Bring to the boil then turn down the heat and simmer, uncovered, until the mixture has thickened a bit. This will take about 10 minutes.
Rinse the chicken and pat dry with paper towels.
Grill it on the rack of an uncovered grill over medium coals for 12 to 15 minutes or until the chicken is tender and cooked through. Turn it halfway through the cooking time.
Brush on some sauce in the last 5 minutes.
Divide the salad ingredients between 6 plates.
Place a chicken breast on each plate.
Bring the rest of the sauce to the boil and serve it over the chicken breasts.
(Serves 6)
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