1 pound boneless skinless chicken breasts
1/2 cup lime juice
1 tablespoon balsamic vinegar
2 teaspoons minced chipotle pepper in adobo sauce
1/2 teaspoon salt
1 medium ripe avocado, peeled and pitted
1/2 cup fat-free sour cream
2 tablespoons minced fresh cilantro
2 teaspoons lime juice
1 teaspoon grated lime peel
1/4 teaspoon salt
Flatten chicken to 1/4-in. 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 in. from the heat for 8-12 minutes or until no longer pink, turning frequently. Serve with sauce.
Yield: 16 skewers (3/4 cup sauce).
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