BBQ SPICED CHICKEN, SALSA SALAD AND PUMPKIN-CHIPOTLE POLENTA

BBQ Spiced Chicken, Salsa Salad and Pumpkin-Chipotle Polenta image

Provided by Rachael Ray : Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 21

1 tablespoon grill seasoning
2 tablespoons chili powder
1/2 tablespoon ground cumin
1 tablespoon coriander
3 tablespoons dark brown sugar
4 boneless skinless chicken breasts
4 tablespoons extra-virgin olive oil, divided
4 plum tomatoes, chopped
1 yellow bell pepper, seeded and chopped
1 red onion, chopped
1/4 fresh pineapple, cut into spears and grilled
2 limes
A handful fresh cilantro leaves, chopped
Salt and freshly ground black pepper
2 cups chicken stock
1 cup milk or half-and-half
1 chipotle in adobo, finely chopped and 2 teaspoons adobo sauce
3/4 cup quick cooking polenta
1 (15-ounce) can pumpkin puree
2 tablespoons butter
2 tablespoons honey

Steps:

Heat grill pan over medium-high heat.
Mix spices and sugar in a large plastic food storage bag. Coat chicken with 1 tablespoon extra-virgin olive oil and add to bag. Coat the chicken evenly in the spices and sugar. Let the chicken hang out a few minutes.
Chop and combine the tomatoes, bell pepper, onions and grilled pineapple spears.
Place chicken on grill and cook 6 to 7 minutes on each side.
Dress the salad with lime and a couple tablespoons extra-virgin olive oil. Season the salad with cilantro, salt and pepper.
Heat the stock and milk or half-and-half in a sauce pot with chipotle and adobo sauce. Whisk in the polenta and thicken 2-3 minutes, stir in pumpkin to warm through. Stir in butter and honey and season with salt and pepper.
Serve polenta with chicken and salsa salad.