Chicken salad durango

4 chicken breasts, skinned, boned
3/4 cup pineapple juice
3 Tbs honey
2 Tbs sesame oil
2 Tbs sugar
4 cloves garlic
1 chipotle pepper
1/2 tsp ground coriander
1/2 tsp ground cumin
2 garlic cloves
2 shallots
1 chipotle
zest and juice of 2 large limes
1 Tbs Dijon mustard
1/2 cup olive oil
1/2 cup peanut oil
cilantro, handful, chopped
salt and pepper to taste
Mixed greens, several handfuls, julienned
1 cup garbanzos
2 red tomatoes, diced
4 roasted and diced mild green chiles
Monterey jack cheese, 1-2 handfuls, cut into matchsticks
1-2 avocados, quartered, peeled
Salsa

1. Puree the pineapple juice, honey, sesame oil, sugar, garlic, pepper, coriander, and cumin. Marinate the chicken in the pureed marinade ingredients for a couple of hours.
2. Meanwhile, for the dressing, blend the cloves, shallots, chipotle, lime zest and juice, and Dijon mustard and with the motor still running, drizzle in the oil. When well mixed, stir in the cilantro and salt and pepper. Add some of the adobo sauce from the chipotles for more heat.
3. Grill the chicken breasts 5-10 minutes a side (to your liking), basting with the marinade. Cut the chicken into very thin slices, on the diagonal. Add sliced chicken to a large salad bowl with the mixed greens, garbanzos, tomatoes, chiles, cheese and avocados. Pour on enough dressing to moisten and lightly toss. Top with a little salsa and serve. Serve with Hot corn bread.