YIELD: 8 servings
DIRECTIONSMarinate chicken for at least one hour in lime juice; discard lime juice. For glaze, mix soy sauce, honey, sherry, tomato paste, lemon juice, mustard, garlic powder, chili powder and hot sauce. Place chicken breasts on very hot grill and brush generously with glaze. Turn once or twice, brushing with more glaze. Chicken should be gilled until just done to tender inside, but nearly burnt on the outside. When chicken is cooled, slice into strips and chill. Assemble salad by mixing together mixed greens, garbanzo beans, red pepper, tomatillos and cilantro leaves in a large bowl. Serve chicken slices on salad garnished with paper thin slices of red onion.