Lunchbreak: Chef Chris Koetke makes chipotle chicken salad and pineapple coconut sundaes

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Chris Koetke

Kendall College

Chipotle Chicken Salad
Serves 4

3 cups diced cooked chicken
2 green onions, thinly sliced
1 cup sliced red, seedless grapes
1/2 cup finely diced celery
3/4 cup finely diced jicama
2 Tablespoons and 2 teaspoons lime juice
4 teaspoons adobo sauce from can of chipotles in adobo
1 Tablespoon minced chipotle in adobo sauce
3/4 cup mayonnaise
1/8-1/4 teaspoon salt
4 large pieces of leaf lettuce
Pita chips or grilled pita breads cut into quarters

Combine all ingredients in a bowl except for lettuce leaf and pita. To serve, line a plate with a lettuce leaf.  Top with salad.  Serve with pita.

Pineapple Coconut Sundaes
Serves: 8 (there will be extra granita left over as it makes enough for 12)

2 16 oz. cans of sweetened cream of coconut
1 46 oz. can of pineapple juice
juice of 1 lemon
1/4 cup dark rum
10-12 oz. (approximate) pound cake, cut into 8 slices
8 Tablespoons (1/2 cup) dark rum for sprinkling on the pound cake (optional)
2 mangoes, peeled, pit removed and diced
3 kiwi, peeled and diced

Mix the cream of coconut, pineapple juice, lemon juice, and rum. Pour mixture into a 9 x 13 glass baking pan and place in freezer. It will take a good 12 hours for it to freeze.  Several times as it is freezing, stir it well with a fork. Grill each slice of pound cake on both sides until lightly browned and hot.  Remove from the grill and place each slice in a serving bowl.  Sprinkle each slice with 1 Tablespoon of rum if desired.  Top with fruit and granita.  Serve immediately.

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