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| Mexican Chicken Salad From Lhj Recipe |
Category: Chicken
Rating:
N/A
Servings: 4
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Ingredients
1 teaspoon cumin
1/2 teaspoon cinnamon
1 pinch cloves
1 pinch ground red pepper
1 tablespoon fresh lime juice
1/2 teaspoon salt
1/4 teaspoon grated lime peel
2 tablespoon vegetable oil
2 cup finely chopped cooked chicken
1/2 cup finely chopped celery
1/2 cup thinly sliced green onions
1 fresh jalapeņo; or serrano chile,
1 ; seeded and minced
1 lettuce leaves
1 avocado; sliced
1 lime wedges; for garnish
Cooking Directions:
Combine cumin, cinnamon, cloves and red pepper in small saucepan. Heat, stirring, over low heat until fragrant, about 30 seconds. Transfer to large bowl. Add lime juice, salt and lime peel. Whisk in oil. Add chicken, celery, green onions and jalapeņo; toss well. Line platter with lettuce leaves. Arrange chicken salad and avocado on top. Garnish with lime wedges.
Total prep time: 20 minutes Degree of difficulty: Easy
(C) Copyright 1997, Meredith Corporation, All Rights Reserved
Busted by Barb, Possum Kingdom Lake
NOTES : Tuesday, December 23, 1997 4:59 AM The hot and sweet spices, cooked quickly to remove their harshness, come together in a burst of flavor. The chicken should be cut into small pieces or shredded. Serve with fresh tortillas, cornbread or cornsticks.
Recipe by: LHJ ONLINE http://www.lhj.com
chicken
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